Howdy all. Im making some deer jerky today and thought I would share with yall. I started with an entire backstrap from a deer I shot on 12/1/07. Big ole 8 pointer. 1 backstrap filled half of my SNP. I trimmed all the fat off and cut it into strips. Soaked it over night in soy sauce, worchestire sauce, onion powder, garlic powder, salt and cracked black pepper. Im figuring about 4 hours total time at 160F. This is my first time doing jerky in my smoker. I usually do it in the dehydrator. Its been hard keeping the temp down so low. I hope it turns out good. If it does Ill post pics of the final results. You can click this pic for a close up view.