Hi All, I am Zipdugan from California and I am new to this fourm but not new to smoking. I have owned and burned out 3 Brinkman all in ones. I then moved up slightly to a Masterbuilt 7 in one Stainless Steel. The Masterbuilt just won't die...yet. My latest aquisition is a Cookshack 50. I have only had it for about 2 weeks and I have done 18 hour pork butt and 14 hour brisket that were really good. I slightly modified my Cookshack so that it has a stove pipe with damper so I can vent off some of the moisture. I now get really crispy chicken skin and nice bark on ribs, butts and brisket. This week I am going to make jerky on the Cookshack. Got the Tenderquick and I am looking at some receipes. Any help with meat curing for jerky would be greatly appreciated.