I made some pretty good beef jerky the other day using a marinade recipe from Alton Brown. He recommends drying the jerky on A/C filters strapped to a box fan with bungee cord. That sounded tedious to me, so I just laid the strips of jerky on racks in my oven and set it to convection cook at 135° for about 10 hours. It was great.

Now I'm smoking a boneless pork loin that I brined for 3 days to make Canadian Bacon. It'll prolly smoke for about 4 or 5 hours with some hickory wood in the 160-200° range on my charcoal grill. A strange variation of Canadian Bacon that I didn't try this time is something called peameal bacon. After you brine it, I guess you roll the pork loin in corn meal and then bake it until it's done.