Recently got back in jerky making and cant find anybody who wants to chat about it too much..so I came over here. I been making the stuff for many moons starting out with an old ice box and a element out of an electric cook top. Currently use a slightly Southern Injuneered large bbq pit and the bottom of an electric brinkmann for smoke and little heat. I try to use top round or london broil..eye of round etc. marinade in some stuff highly similar to what Alton Brown uses (cant believe that boy stole my secret recipe like that)..for various lengths of time. Since acquiring a very cool little Jaccard brand vacuum marinator..I have dropped from 2 or 3 days to around 4 hours. It can hold right close to 10 lbs of strips. I been peddling some in the local beer joint and getting some rave reviews. I have a guy who owns a bbq restaurant who says if I can come up with a nutrional label he could peddle it in his restaurant. Anybody know the least painful and cheapest way to get some of those. Thanks. If I can help anybody dont hesitate to holler.