Smoked it in the MES 30 150° for 90 minutes using Pitmaster's blend pellets. Finished drying it in the oven on warm with the door proppped open a bit.
Turned out really good!
Used recipe shared by forloveofsmoke
Pepper Jerky Seasoning and Cure:
For 3 lbs 85/15 ground beef or sliced beef:
1 Tbls medium grind black pepper
1 Tbls fine ground white pepper
1 Tbls paprika
1 Tbls crushed red pepper flakes
½ Tbls chili powder
½ Tbls garlic powder
3 Tbls tender quick cure
* ¾ cup potable water (purified, filtered or spring for best results and taste) if using sliced beef