I'm making my first jerky ever tonight. I bought one of the Hi Mountain kits from Bass Pro that has the cutting board, knife, and their original seasoning and cure. I also bought some of their sweet and spicy. I bought a 3.5 lb roast and lost the label after I cut it off.. I'm pretty sure it was an eye of round. I did about 2 lbs of it in sweet and spicy and the rest in original. Sliced into 1/4" pieces, cured and seasoned it last night, mixed to get all the meat covered, and packed it in the fridge for 24 hrs per the Hi Mtn instructions. Their instructions say to do it in a smoker at 200 for just a couple of hrs but there's no way I'm going that route. I've seen alot of 125 to 150 around here and think I'm going to go for 125 and make it a really long smoke/dry. I'm hoping for 10-12 hrs. Using apple chips and lit some manually to get it started. Seems to be working but I'll have to keep an eye on the smoke. I plan on keeping the smoke going for 2-3 hrs.