I started making jerky recently, had a good batch, a couple decent and one oops. It always takes quite a while, using tips I read here on the forum. Our local grocery store makes their own jerky, it's really good. The other day I was in there and got to talking to the guy behind the counter, he's the butcher there and does all the smoking (jerky, sausage, chicken, salmon etc.). They have a big indoor commercial smoker setup. I asked him, Hey how to you guys make your jerky? I was really surprised at his answer, he said "We cure and season it, then run it in the smoker at about 210-220 for 2 hours, ... but we have fans in the smoker" I'm like wow, this jerky is smoked in only 2 hours at that high a temperature? He said again, "But we have fans in the smoker" Seems it would more cook the meat, but the jerky is perfect that they make. How do fans allow it to come out so good, so fast, at such a high temp for jerky?