I made my second batch of jerky this afternoon. This time, I did a pound of turkey and two pounds of beef. for the turkey, i found pre-sliced turkey breast. It was sliced 1/4 inch thick and in slices that were about 4" x 5", almost circular. I cut each slice in half. For the beef, I found top round on sale so I used that. I used Hi Mountain Original again, but I added some cayenne for heat. In retrospect, 1/4 tsp for the turkey and 1/2 tsp for the beef was a bit much.

I smoked it with 3 oz of maple for three hours at 225. I tried it slightly warm and it was nice and chewy, bit a little too spicy... Oh well... That what good notes are for!