I like Hi Mountain for jerky making. This flavor was the first time for my kitchen. Not too bad at all. Still like their hickory the best but this will do.

As you can see I prefer a thick cut over thin and super dry finish. I use my oven and this took 2 hours at 200F. Exceptionally tender. This was meat from a wounded doe I harvested in November.

I also prefer thick cut jerky about the size of a screw driver handle!! That said Ive had some great jerky prepared by a German PH in So. Africa, the Germans make the best Jerky, and they all live in Texas and So. Africa!

My moms family were basically Texans with roots in Germany and my grandfather would jerk a whole backstrap, deer or beef in one piece of jerky, and it was to kill for...slice off a peice and it tasted like hot rib eye..