First Jerky Batch

I got 15 pound bottom round roast trimed and shaved 1/4 inch think...ended up with 4 pounds of 93% lean hamburger and 11 pounds for jerky. Wiped down the slices...used High Mountain Regular seasoning...put meat into 3 one gallon freezer bags and refrigerated for 62 hours...(meant to only go 42 hours but something came up) turned the bags over several times during the 62 hours. Started my FEC100 at 250....I only had to use 3 jerky rods and placed them on the top slot. preheated for 1/2 hour then turned down to 190...smoked 2 hours then checked every hour. Took 5 hours total. Let the kids sample and had to chase my 16 year old away (he kept sampling during the last 1 1/2 hour). It turned out GREAT! I have to guard it. My father-in-law gave me $50 and asked to me to get him whatever it would cover. I purchased 18 pounds @ $2.99 a pound and High Mountain Cagun Blend. Plan on smokin it this Sunday. DO I EVER LOOOOOOOOVE MY FEC100