I can confirm that my meat jerking routine has been improved thanks to Montoya's firm, but loving, helping hands.
This is almost exactly how I like my jerky. This cut was from a fairly small piece (3/4" x 1.5" x ~8" at it's largest dimensions) and took around 55 hours of curing (after 12ish hours marinating).
The taste is simply exquisite! I wish I had used a better cut of meat. I got a 2 and half pound rump roast at Kroger, but will be going to my butcher for the next batch. In a couple of days the rest will all be done, but I don't see it lasting more than a couple of days after that.
If anyone knows if it's safe to mail I have a vacuum sealer and don't mind sending some out. The thought of my meat that Montoya practically jerked himself being in your hands gets a real rise out of me.