[stealthn]

The smoke house thread got me thinking, we love beef jerky and are lucky to have great beef here in Alberta, but the price of Jerky is stupid high.

I think I'd be interested in making my own so I thought I would ask if people here are doing it. I've been reading online but I'd rather have real world knowledge.

What kind of beef are you using, what's your favourite flavouring and how do you keep it moist for the long haul? Any info would help

Thanks,

Bob James