Dale - how much venison would you normally use with this amount of marinade? I wasn't sure if it mattered or not - but it looks like a lot of marinade. I'd like do some small batches (1-2 lbs meat) and was wondering if I should just cut the amounts in half, quarter, or whatever? Another question for you or anyone else here - the two recipes listed do not have any "cure" in them. When I've used store-bought jerky mixes they've had a seasoning mix and a cure mix. Is that cure not needed or is it different with a liquid marinade? Thanks.