Make Great Beef Jerky #4

all right so we’ve got the meat in hereabout five pounds or so that’s how muchit shakes out to be and I like to usethese little racks here for the smallerpieces of meat that might fall throughand if they’re touching right now it’snot a big dealwe can arrange it more later when wecome through something I forgot tomention I like to keep one glove outhere for when I need to touch thingsthat are hot so yeah touching this is mylittle deflector very technical to stopit from getting a hot spot on the meatright above it and on the old soup canit’s a little bit of smoke going inthere right nowjust want a little bit and I’ll let thisgo for about an hour and then I’ll comeapply a layer of that sauce to it that Imentioned