I started my second batch of dill jerky this morning. In my first batch, I used vinegar along with fresh dill. The vinegar overpowered the dill flavor, so this time I omitted the vinegar. Here is my thread from the first batch. http://www.smokingmeatforums.com/for...ght=dill+jerky I split this batch into two halves. Below is what I did for each half. Dill Half 1 fresh dill paprika chipotle chili pepper TQ Dill Half 2 fresh dill TQ After curing in the TQ, i rinsed both halves with cold water to get rid of some of the saltiness. I then re-seasoned with the same ingredients. Here is a picture as if sits in the smoker. I am also doing a few other flavors of jerky BBQ Jeffs's bbq sauce TQ Creole/Sassy Bayou/Old Bay Onion Powder Garlic Powder Tony Chachere's Creole Spice Sassy Bayou Old Bay spice Worchestershire Sauce TQ Once again I did a cold rinse and then re-seasoned Here is a picture of the smoker today Finally, I am doing a sweet jerky today as well. I am running hickory wood in the smoker and didn't think that would go well with this sweet batch, so I threw this in the dehydrator. Sweet Jerky Brown Sugar Cinnamon Nutmeg I will post some pictures when I am finished.