While the weather was decent last week I smoked a batch of venison jerky. I used some hind quarter roasts and a bit of back strap that I had on hand. Sliced it with my electric slicer, marinaded it overnight and smoked it in my little smokehouse. It turned out pretty tasty. I marinaded the jerky in a mixture of soy sauce, garlic, Dales marinade and onion powder. Then sprinkled it with fresh cracked black pepper. I like to use wooden skewers to hang the jerky....I can get about 6 hunks of meat on one stick. Just makes hanging go faster. I used a mixture of hickory and Jack Daniels whiskey barrel chips for the smoke. The jerky took about 12 hours of smoking/drying. It turned out tasty.