When I use to live in Pa. There was a town forest hill they sold this jerky it was called double smoked my by a local farmer. it was about an 1-1.5" round and 6" long and kind of tough. But when you pulled one out of the jar you could smell the strong smoke oder and when you put it in your mouth the smoke flavor was overpowering -The best I have ever had- I don't think he use a lot if any spices as not to rune the smoke. I was just wondering if anyone had some ideas on how to get that much smoke flavor into the jerky?