This is my first attempt at making Beef Jerky. Everything was made much easier because of all the great users of this forum. I'm using Eye of Round that I had the butcher slice at 1/4" thick. Some looks a bit thinner, while a few pieces were fairly "chunky". Oddly I ended up with exactly 4#. Not even .01 over or under. I separated the meat into two, 2# portions, since I was making Teriyaki and Regular. For the teriyaki I used a recipe that we use for homemade teriyaki when we make chinese. For the regular I just made something up using several different recipes off the forum, and I used cure #1 in both batches. I started on Friday night and made up both batches of marinade. Since both batches were 2# I used just shy of 1/2 tsp. of cure in each batch. I mixed the meat with the marinade in a bowl, and placed 1 or 2 slices at a time into a ziploc bag to make sure that each piece was coated. I got both batches marinating around 7:30 pm Friday, and "mixed" the meat around at least every 6 to 8 hours. One observation would be that I think next time I'll just use a covered bowl instead of a bag, since it seems a few slices of the teriyaki didn't get fully penetrated by marinade.