With an abundance of deer meat this year, I used 20 pounds of raw jerky cuts to make this batch. My son shot a nice buck that I butchered yesterday, so I'll have another batch sometime soon, as well. I do a soy, Worcestershire, brown sugar and dark beer marinade overnight. Then I sprinkle pepper on both sides, smoke over hickory for about 2 hours, and then finish in my dehydrator for another couple hours. I vacuum seal them in about 8 ounce bags. Great snacks to go all year. This batch netted about netted 8.5 pounds dry jerky.