What's your ideal jerky? Beef, venison, gator? Hard or soft? What seasonings?

I hear The Queen likes longpork jerky...

Yeah, no seasoning, she likes the taste as is.

venision is my favorite, cold smoked 12-24 hours

salt brine 24 hr., with pepper and sugar, then water for 2 hours to get salt out, never use a cure,

maple and apple wood for smoke, get stove with all maple coals, and transfer to your smoker and use splinters of the same wood, avoid fire smoke , use a water baTtle to spray if fire comes. Keep temp very low first hour or two. then remaining smoke temp. only at 100- 125. or lower.

always smoke in the colder months. if in hot weather, make sure you smoke heavy at first , reqires lots of good prep.

winter i, do it as i go anhd take my time

between jerky and smoked meat tenderness, lil fleshy, 2/3 smoke ring

Lamb jerky

Hard,beef with teriyaki and go from there.