Ok...been checking with some jerky conesewers and they seem to agree the best in the world comes from a locker plant in Post, TX. Its thick cut sorta like a steak finger from DQ and is encrusted with coarse grind black pepper. It has a bright red interior (which will take a wild guess entails the use of cure.) From the way the stuff looks in a pic from their website..if the stuff is dehydrated any its not dried much. Suspecting its cooked at low temps perhaps with or w/o smoke. Trying to decide if they use a marinade..dry cure or maybe a brine. I am going to try to post a pic of it. Any theories on how to clone it at home would be appreciated. Thanks.