CampChef is on at 180.

Finished product...
After they cool some, will vacuum seal them, 6 or 8 in a bag.
Will be great snacks.

looks good

i usually bag 4-5oz per bag and vac seal

Looks great. I normally use bottom round when on sale. I forgo all the mixing of ingredients for the marinate. I usually get a bottle of Sweet Asian Chile Sauce or Lawry's teriyaki marinate (add in some sesame seeds), and just add some pink salt, a tad bit of water (enough just to rinse the bottles out) and some black pepper. Turns out great every time. Started doing Dr. Pepper jerky to. I keep seeing the Baby Ray's jerky in stores now so thinking of tring some of their sauce to make a batch of jerky.

Looks great. I normally use bottom round when on sale. I forgo all the mixing of ingredients for the marinate. I usually get a bottle of Sweet Asian Chile Sauce or Lawry's teriyaki marinate (add in some sesame seeds), and just add some pink salt, a tad bit of water (enough just to rinse the bottles out) and some black pepper. Turns out great every time. Started doing Dr. Pepper jerky to. I keep seeing the Baby Ray's jerky in stores now so thinking of tring some of their sauce to make a batch of jerky.

Pretty similar for me.  I use Frank's Stinging Honey Garlic hot sauce as a marinade, Lawry's caribbean jerk, etc.  I then throw a complimentary rub on top of the meat right before I put it into the smoker.  I found that rub adds enough extra flavor to make it worthwhile for my tastebuds.

It's probably been almost 2.5 years since I have made any jerky.

Looks great. I normally use bottom round when on sale. I forgo all the mixing of ingredients for the marinate. I usually get a bottle of Sweet Asian Chile Sauce or Lawry's teriyaki marinate (add in some sesame seeds), and just add some pink salt, a tad bit of water (enough just to rinse the bottles out) and some black pepper. Turns out great every time. Started doing Dr. Pepper jerky to. I keep seeing the Baby Ray's jerky in stores now so thinking of tring some of their sauce to make a batch of jerky.

Pretty similar for me.  I use Frank's Stinging Honey Garlic hot sauce as a marinade, Lawry's caribbean jerk, etc.  I then throw a complimentary rub on top of the meat right before I put it into the smoker.  I found that rub adds enough extra flavor to make it worthwhile for my tastebuds.

It's probably been almost 2.5 years since I have made any jerky.

I just grind pepper on top before putting in smoker.
Been just making a basic and a Teriyaki.  I need to branch out and try some of the different recipes in the book.