I had a craving for some, so I got 2 eye of round roasts from Sam's. I used the "Jerky Board" and an electric knife to cut the slabs about 1/4" thick. Then, I sliced those up into strips. High Mountain cure and seasoning along with an extra sprinkle of red pepper went on and sat in the 'fridge overnight. I've got the MES loaded down and kissing the meat with hickory smoke right around 190*. I had too much meat, so I will have to cook in 2 batches. ***Okay first batch is done, and it is lip smackin stuff! Got the second batch on now. Thanks for looking.