I want to start making my own beef jerky and I see a lot of information about cuts of meat to use, smoking temps, etc. My basic understanding is that you want to cure thin slices (1/4") for a couple of days. What is the best marinade/cure to use? Then it gets confusing. Do I throw it in my food dehydrator after that or do I cold smoke after that. What good tutorials can yo point me to? Thanks. .