I decided to put ground beef jerky and summer sausage on top of my to do list. So far new ventures of bacon and ham have gone well thanks to everyone's help! I have some old Hi Mountain seasonings that probably needs to go into the trash. I looked through jerky forum but seeing much on ground beef. Want to use MES but have a Nesco. Should I just go to Academy and pick up seasoning pack to start? Looks like set smoker about 160. Not sure how long? Have LEM gun coming Sat.