a post on another forum got me thinking about something I used to do but haven't in a coupe years. I use to take deer necks or shanks or and other burger quality meat and toss it in the pressure cooker with some onion and lots of garlic for about a hour and a half and take it out and pick out all the fat and grizzle that was left. Then dump the juices and onions into one of those foil turkey cooking pan and put it in the smoker at about a 125 degrees with heavy smoke for about 4 hours. It tasted like melt in your mouth jerky It was good right out of the pan for a football game or party and made excellent chilli meat. I also used to mix cold with cream cheese some of the juices and raw onion and serve it as a cracker dip (that went over real well) . Any more and dad claims most of the necks we get but going to have to save a couple next year and do it again.