First time here, so I would just like to say hello! I've made deer jerky about 30 times usually in 5 lb (fresh) batches.I use a slicer, cut with the grain at about 1/4 to 5/16 " thick. I buy the premade jerky spices not from Walmart or any thing but the professional ones for 25 lb batches (Halford Hide in Canada). I do have a Bradley smoker with the biscuit feeder although I prefer to use our convection oven in our kitchen at about 140*C for about 6 hrs or until it bends but does not break. But when I buy store bought, their jerky is always soft and moist but is this an oil or corn syrup they add after or something?