Finally got around to smoking a batch today in my Lil Totem electric smoker. I made a pretty big batch and the wind wasn't helping. Normally takes 8 hours then I put the pieces in the oven for 10 to 15 minutes till they "whistle". From there I put them in a zip lock bag over night in the fridge to sweat so the pieces soften up. Next day I'll cut them up into once inch pieces so they are easily eaten and chewed. Use to leave them the way they are on the photo below but it wears my mouth out trying to bite off chunks amd chewing them. Cutting up into small pieces are just as soft as the tender square jerkey pieces you buy in the store. I used Hi Mountain jerky kit and and a couple different flavors. Been using those kits for years. Pretty much have it down to a science when it's not cold out and I don't overpack the smoker. Eight hours turned into 24 hours and I still have a few un smoked pieces that are in the smoker yet. The bad part about that smoker is there's no thermometer and no temp gauge. I just smoke by how the jerky looks and feels. I covered yhe smoker up with a couple of towels this morning after letting sit over night. After a 12 hour over nighter the meat still looked raw! The towels kept the heat in and wind out. I used a branch off my sweet cherry tree I started from a seed for the smoking pot.