While getting some elk meat out to make fajitas, I found a couple packages marked for jerky. I started with 3 lbs elk meat, cut it into strips. I know it's not much but it gave me something to do and I could smoke it! Measured the Hi Country Sweet & Spicy Jerky Seasoning and Cure #1 and mixed thoroughly together. Then dumped it on the meat. Mixed it well into the meat, making sure to cover all the slices. Put it in a resealable bag and into the fridge for 36 hrs, massaging it periodically. Got it onto the non stick skewers and hanging from the top rack in the MES40. Hanging in the smoker (no smoke), damper open, chip loader and tray out, at 110*-120* to dry some, about 90 minutes. Bumped temp to 130*-140*, added hickory and cherry for about 3.5 hrs. Bumped temp to 150*-160* for a couple more hrs, then to 170* to finish. I check to see if it's done by doing the bend test - if it bends easily, without breaking, and white fibers are showing, for us that's done! This batch took about 8 hrs because it was a bit thicker than I normally slice it. I pop it into a resealable bag with the top about half open overnight, so the moisture can redistribute. Ended up with 1.59 lbs! Thanks for looking!