Omas Choice have 5 types, and personally I do not like it smoked.
Ole Style Beef Jerky
Pecan Smoked Regular
Ole Style Peppered Beef Jerky
Pecan Smoked Peppered
Mesquite Smoked Peppered
To me, the mesquite smoked, peppered, sounds vile.
Back in the day, we made it simple, much like bgill’s recipe. So did the ‘mountain men’ that we knew. Can’t compare to the store stuff. Most “jerky” sold today, or even home made, is “flaked & formed”, or even worse, extruded paste!
To make good jerky, you must use good meat; scrap cuts, especially from venison, are too tough & stringy to make good jerky. Also, the simpler the recipe, the better it usually is. (And the pepper was to keep flies off of it while it was hanging from the cabin rafters to dry; not for flavor!)
We use London broil for jerky. “Extruded”-ick.