Used Hi-Mountain Original Blend Jerky cure on a 5lb Round roast cut to 3/8" and let it cure for 5 days. I took some of the smaller cuts and sprinkled them with crushed Black pepper and Garlic salt. Strung them with bamboo skewers and into the 008 pre-heated to 250* for 30 minutes with Apple and Cherry for smoke. I let it go for and hour at 250* then turned down to 180* for 4 hours. Some of the thicker cuts are still drying, but all in all this turned out great. Next time will slice to 1/4" and cut down on the cure time.
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