Hi there- total noob about to make his first jerky tomorrow. Got 5 lbs of top round sliced up and marinated in soy, Worcestershire, garlic powder, cure #1, and cayenne for 2 days. Got a Little Chief smoker ready to go with mesquite chips. My question is- the butcher sliced this meat pretty thin- it's almost falling apart in some cuts. Should I double up pieces on the racks? Or just run with it? Any advice from jerky makers would be greatly appreciated.