I won some High Mountain Jerky Cure & Seasoning at the gathering last weekend so I figured I better post some pics of the first batch. I thawed out a couple small deer roasts to cut up and ended up with a little over 3 Â½ lbs. of meat trimmed and sliced. Seasoned it up and put in a Pyrex baking dish for about a day and a half in the fridge: Then loaded it up on the BDS racks this morning and had it all on and smoking by 11 am: This is about 1 Â½ hrs. into the smoke and I took them out to flip the jerky strips over: Here is the jerky that survived the day: Not too much made it. Me and the wife were cleaning sheds and hauled a couple loads to the dump and worked outside all day. All we had was jerky and water so it took a big hit. Oh well, just have to make more.