My buddy gave me a lot of venison and asked for jerky. So today I'm using the ol' Apex Apparatus to make deer jerky. See: http://www.smokingmeatforums.com/for...537#post368537 I sliced and then marinated the meat for about 30 hours. I like putting the plastic bag of jerky mix in an ice chest, with a couple bags of ice. I also take the bag out every 6 hours and gently push the meat & jerky juice around with my knuckles. You don't want your fingernails to rip the bag. I didn't get photos of that part, but here are some loading up the smoker. Here is the stack of rack of pre-jerky. I use both nylon screens and metal racks. Spray with Pam before loading up. Close-up of the screens of pre-jerky. All racks & screens loaded. Smoke chip box getting started. Electric chip box with lid. Getting close to jerky temperature. This is a good temp to begin smoking jerky. As the meat dries, the smoker's temperature will increase, so its a good idea to start low and finish the run at no more than 153F. . Here is the finished product, venison jerky. . .