You' re very welcome.

I forgot to mention the burger thing, but Brucelit covered it pretty well. Basically, this thing looks like a caulk gun that you can disassemble and fill with burger meat. You mix the burger meat with some dry jerky seasoning, set it in your fridge for a day or two, load your jerky gun, squirt it out on a cookie-sheet-like thing and put it in the oven at 350* or something like that. I have one of these setups but wasn' t particularly impressed with the jerky I made with it.

Honestly, I prefer using muscle meat. Hi Mountain (jerky cure) makes an awesome product available in quite a few flavors... my personal favorites are mesquite and hickory, but the cajun isn' t far behind. The kit includes two zip-lok baggies, one with a cream color mix, the other are darker color seasonings. Mix according to the chart provided in the package. Best if done in a dehydrator or smoker.

I also use beef. Go to the store and buy one of those huge roasts for about $1.89-2.19/lb when they' re on sale. Cut them up like I described before, season and dehydrate.