My latest to do is a pepper beef jerky. I'm looking for a chewy and flavorful recipe. Only problem is, while searching, I've found tons of information on this site; however, much contradicts other posted information. I'm looking for authentic, step-by-step instructions from those who have made jerky, using an MES smoker. No offense but I've read postings where people have given instructions using a dehydrator. Since I don't own a dehydrator, I prefer to hear from folks who have the MES. Here are my questions/confusion regarding jerky. I hope someone can chime in to clarify this for me. I've read postings from some who have made their own rubs and some recommend using Hi-Country Kits. Is there a significant difference, other than flavor? Some recommend using a cure. Isn't the cure, salt; thus, which ever rub I use, it should be made with salt? I plan on using a top round beef (I chose this because quite a few folks here have picked this cut of meat). Is there 1 cut of beef superior to others for jerky? I've noticed that some folks hang their meats in the smoker, while others lay the meat flat. Is there a difference? I've seen a lot of temperature ranges. Some say to smoke at 120 - 130 degrees to dry out the meat. I've seen others who smoke at 220 degrees. What is the correct temperature to smoke jerky. When is the jerky done. Based upon the temperature, how long should I smoke the jerky? Can I use my AMNPS for jerky? Generally, I use Pitmaster pellets as my all around pellet. For jerky, is this a good flavor pellet or should I purchase Hickory. If there's anything else that I'm not asking, please fill me in. Thanks gang!