Picked up a Cabela's 15" jerky gun the other day and plan on trying it out next week. I'll be hitting up my local butcher for some of his 95/5 ground beef tomorrow, and then probably using some flavor of High Mountain Cure. When it's time to smoke, it'll go into my fridge conversion @ 160°, w/ half a AMNPS-full of pellets, until done. Depending on consistancy, I may use frogmats on the racks. Anything else I should know or plan for?