Smoked meats that is ............

Jerky smoking weekend here, 46 lbs total and 5 flavors (marinated for 24-36 hrs). In the smoker for around 7 hrs total, smoke (hickory pellets) added at 90 min for around 60-90 minutes then drop temp from 170 to 160 for the remaining 4ish hrs. I also rotate racks a few times. Place all pieces in gallon ziploc bags for a couple days to allow moisture content to equalize between pieces then vacuum seal into small portions.

Pic taken at around the two hour mark .............

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