I've done 20lbs or so lately. Elk jerky. Its come out great. I use Hi Mountain Seasonings jerky cure and seasoning. I start with a 8-10 lbs roast, slice jerky sized pieces and sprinkle the seasoning on it. It soaks for 24hrs and then is put into a traeger bbq/smoker and set on low heat/ hi smoke for 4- 6 hrs depending on outside temp, thickness of pieces, and load size. I like mine meaty and a little chewier, but put some into the oven after smoking to toughen it up and make it more jerky like. Pretty easy jerky. Only problem I have is after a week and half to 2 weeks the jerky will start to get moldy spots in the fridge. Doesnt matter how long its smokes or in the oven it all molds the same. Normally it gets eaten within a few days so its no big deal but last batch sat around and had to be throw out a few lbs that were left. Anyone else have mold issues?