I recently had to buy a new dehydrator to dry peppers for my rubs and decided it was time to try jerky. Here's my first attempt made from a deer ham and Hi Mountain dry marinade. Turned out pretty good, but I have some beef down in Wittdogs wet marinade that I believe I'll like better both for flavor and ease of marinading. It will go into the dehydrator Mon. I'll try smoking the next batch. I found the deer ham to require a lot of trimming and had a lot of waste, other than the obvious backstrap, is there a better cut to use for jerky?