Made my first attempt at Jerky last night. I used London Broil and Hi Mountain cure. I cut the meat about 1/4 inch with the grain and let it cure for about 30 hours (was going for 24 hours but it wouldn't stop raining). Put it in the smoker at 6:00 pm at about 175 deg for about 4 hours till the meat was 165 deg. It turned out really good, never having home made Jerky before I have nothing to compare it to but over all very happy with it. Jason.