I have broken my Traeger in with fatties, chickens, brisket and even smoked eggs. I have been asked by the "better" half to try making him some jerky. After reading and reading and some more reading, I am getting more and more confused. I realize that I will have to figure out what works the best taste-wise for us, but I don't want to kill us with rancid meat in the meantime. I ordered some cure #1 but have found multiple ways and amounts for use of it. I plan on using london broil cut across the grain for a softer chew per posts I've read. I'm waiting on my jerky rack that I ordered. More research needed.