Sliced up 6 1/2 pounds of venison backstrap, sealed in a Ziplock and in the fridge overnight with hickory jerky seasoning and cure. Here is the jerky getting some oak smoke with the grill running 150º. ----- About 4 hours in a few slices were looking about right to take off and all were done a few hours later. ----- Bon Appétit! Thanks for looking!