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Alright, repeater always has to say the time, you know, when I unkey. It's 12pm here. Yeah, so over the weekend I made some jerky, but not from beef, from moose actually. And I had a roast, it was 2 or 3 pounds I guess. And I sliced it up, you know, half thick, relatively thin, into strips. And then I marinated it overnight in a combination of pickle brine from Dill Pickles and teriyaki. So I marinated it for almost 2 days I suppose. I put it in Thursday evening and it wasn't done until Saturday. And then I put it in the air fryer and dehydrated all the moisture out of it. And then I hung it, let it dry, let it sit. And I tried some yesterday and it was absolutely fantastic. Just like beef jerky, you know, moose and beef are very, very close together. Moose has a little bit of a distinct taste, but still the same. And we get lots of that up here every year because I know a few people that hunt moose. And they've always got bunches of it that they're trying to give away because moose are very, very large animals. I think it would be up to 1,500 pounds, up to 600 or 700 pounds of meat come off of one. So there's always lots of moose. So I figured I'd try it. So I thaw out a roast and sliced it up. And first time I ever made beef jerky, but it came out fantastic. Even better than anything you can buy in the store because it still had a juicy texture to it. But it was dry and it was just the pickle and teriyaki made such a very unique flavor, which is delicious. So when I checked in, I had a big piece of it in my mouth. Other than that though, everything's going good. Glad I managed to get in here and say hello to you this morning. With that, I'll pass it back to you and say 7-3 to you, everybody in the group. KI-5 SSR net control. This is V01, UKZ.