Hey guys glad to be a part of this site. I am a amature smoker so amature that my first batch of jerky I smoked with smoke the entire time and it ended up tasting like a fireplace. My next batch I over cooked. I have my jerky which is all muscle meat sliced into a little bit thinner than 1/4 thick to cut down on the cooking time. Can anyone please help me out on maybe approximate times I should leave it in the smoker. How long do I leave the smoke 30 minutes then just let it cook in the mini chief? My last batch I kept cooking because I was afraid it wasnt done and is hard to tell when its warm. I thought I cooked it just right and a few days later it came out like shoe leather. Any advice for an amature would be greatly appreciated. Right now im marinating in eather soy sauce or worcester sauce and then hi mountain jerky seasoning and cure. One last question can you get sick from eating undercooked jerky that has been cured even if its muscle meat. Please like I said im an amature any help would be greatly appreciated thanks!.