Thawed out a couple of eye of round roasts to make into jerky. I haven't done jerky with the MES so this is a first for me. I usually use the gas smoker for jerky. First I trimmed all the fat off of the eye and cut it in half, then halved the halves. Put those in the freezer for a few minutes so they would slice up easier. I just used a knife and sliced them a little thicker than usual. I like mine cut with the grain on a cut of meat this tender and lean. I did three batches totalling almost 9.5 pounds. Using High Mountain Jerky Cure and Seasoning. One batch was hickory, one was original. and the third batch was a mixture of both with added cayenne and CBP. Bagged up and in the fridge for 24 hours. Actually I left it in another 8 or 10 hours just to make up the difference for the thickness and it worked out better for me. Rinsed everything off really well.... threw a little more seasoning on them and then onto the racks. I put lava rock in the water pan to give me a dry heat instead of the moist heat. Laid a couple of pans under the racks to catch the drippings. Using Jack Daniels Oak chips for smoke. Set the MES on 180 and I'll leave it there for about 2 hours then I'm going to crank it down to 160 until the jerky is to my liking. I'll let ya know how it turns out.