Got 10 pounds of beef flank steak from Costco today and put it into the cure this evening. I'll give it 36 hours in the cure and seasonings, then put it on the smoker New Year's morning for 2-3 hours of smoke and 4-6 hours of plain dry heat. Each bowl has five pounds of meat, partially frozen and sliced by hand. Man, I need to invest in a slicer! I used 1/3rd of a pack (about 76g) of "Smokehouse" brand Jerky Dry Rub & Mix in Black Pepper flavor in each bowl. I also added 1/4 cup of Jack Daniels to each bowl to give it that "little extra something". Should turn out yummy. More pics to come as the process continues.