Alright this my first post to this forum sooo Hello.. Alright greetings aside i need help with some deer jerky. Made two different batches in the past and they turned out mediocre at best. I don't use a cure #1, just salt in a seasoned brine. I should mention my smoker is a free small propane model. I believe i smoked them at around 200? idk its been a while. I'm not making that ground jerky either, cant stand that stuff.. Any tips, tricks, and recipes are appreciated. Thanks in advance for your time!!