No big deal to jerky. It's all in the cure. Once you got it cured good in the fridge, just use alot of wood and smoke for 4 hours at 200 degrees. I hang it from jerky rods. I have had superb success making jerky from wild game and beef this way. I made jerky from turkey breast very similarly but for 3 hours at 225. Check out www.himountainjerky.com