First of all, thanks for sharing the recipe, Nepas. I plan on trying this out over the weekend. This will be my first time making jerky, so a few newbie questions if y'all don't mind: I purchased an EOR that I am slicing about a quarter of an inch thick across the grain. I don't have one of those fancy Revo thingies but thought I would put in a foodsaver bag and pull a vacuum. Should I pull a full vacuum or only a partial? Is too soon to start marinating today and smoke Saturday? I know that smoke adheres better to a dry product, so I'm guessing that I need to rinse, pat dry and dry at a low temp before applying smoke and bumping up the temp. I purchased a 1300 watt electric burner for the BSKD so that I can smoke at low temps and will be using hickory pellets in the AMNPS. Is there anything else that I should be considering?