Any tips on a first timer to do jerky in my new MES? I just got my Weston 12" slicer, have done a couple of chickens and ribs in my new stainless MES, so now its time to try some jerky. I'm thinking of some 1/4" thick sliced top round beef, soaked overnight in some Yoshida's terriyaki sauce, but am puzzled for length and temp in the smoker. Any tips or suggestions would be great! thanks.