[mosesbotbol]

Pain in the ass that I won't go through again. Unless you have a gravity slicer and drying trays, it's a big friggin project. It can be done in an easier way, but to get the smoke and all that is a real process.

Another key is to get the meat a decent price, or you not far apart from the what the pro's charge, which is usually around $16.00 a pound for Jerky (if memory serves me correct).