For the first batch I used corned beef , I couldnt get it anywhere near what the one in the jerky forums looks, did my best and it ended up amazing. So now for batch two I took a round roast that has been in the freezer a couple months thawed it partially and put it through the slicer. Im using high mountain cure and worcestershire sauce. Its in the fridge now for the night. Itll be on the smoker between ten and noon tomorrow so ill add more pictures then.