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Just a description of my first batch of venison jerky. I started with breaking the deer down into roasts. Some I pumped for corned venison with the others I cut them into 1/4 inch strips. I then covered them in a premixed Marinade and let them sit overnight. My smoke house food chamber is 54 inches by 54 inches by 6 feet high. My fire chamber is a 200 gallon steel drum. I used maple to smoke I smoked it at an average temperature of 200 for 3 hrs. This was too hot as some of the edges were too dry. however the rest was good. I didn't take pictures because my daughter didn't turn on the tracking collar on the camera before she used it so it is missing in action. Gary