The butcher shop in my home town makes my favorite jerky. I am eating some as I type this and I want to figure out how to get close myself. It's sliced thin and makes me feel like I'm chewing on an old piece of shoe leather. I like jerky that gives me something to chew on for awhile. I've made jerky myself twice and it turned out a bit softer, much like some of the grocery store brands. Both times I used london broil sliced WITH the grain. I want to achieve shoe leather jerky! Who can help me? This will also be my first time attempting jerky on the pellet smoker I currently own. I used an MES30 in previous attempts. My pellet smoker has a hard time getting below 180. Is that too hot to make jerky?