 For a good jerky, we start with a good piece of meat. And what I have right here is an inside top round of a cow elk. And the grain's running this way. I'm going to take these slabs off just like yay. We're going to just cut those in slices like that. And I'm going to grind them in this little tub. I use my own homemade brine, although I know Scott, you and I both use and like the high mountain seasonings. And we're just going to cut our slabs. And then these are going to go in and soak in a brine overnight. And then smoke. And then this is some of our teriyaki jerky. And we're going to take a pair of snips and cut those in about two inch pieces just like that. People ask me how long will jerky last? If you make jerky this good, it won't last very long. You're going to eat it.