This is my first venture on making whole meat beef jerky on the MES. Have been making ground beef sticks and wanted to try this. Started with a small batch from eye of round steak. Trimmed the little bit of fat off and then put it in the freezer for about 2 hours before slicing it at .200" thickness cross grain. Using the High Mountain Jerky Cure in Hickory flavor plus 2 Tsp. of brown sugar/lb. followed their directions and dry cured this for 2 days in the refrig. Right before going to the smoker let it form the pellicle for an hour. Had the MES on 120 when the meat was added and held that for the first hour to dry the meat. Got the AMNPS going with Pitmaster Blend during this time. Starting the 2nd hour bumped the MES to 160 and put the AMNPS into the MES. Starting the 3rd hour bumped the MES to 200. At the end of 3 hours tested a piece after short cool down and texture was just what I wanted. Nice firm not tuff or stringy chew and lots of good smoke flavor. Pulled the remaining pieces out and let them cool out before bagging. Some of the best tasting, tender and great looking jerky. Will be doing more of this real soon. Larry Started with part of the Eye of Round Steak. Beef strips after curing and hung on the MES shelf Almost ready to come out of the MES Finished and cooling off. Where is that cold one?