So, over the weekend I netted up an eye of round roast and hung it in the smoker. I smoked it at 225 degrees until the IT was 150 degrees. After pulling it out of the pit, I allowed it to cool down a bit, then put it in the freezer, let it firm up, and then sliced into 1/4" pieces for jerky. After slicing, I put all of it into a 1-gallon ziplock along with my jerky marinade, which includes cure #1. Why did I do it this way, well it was an experiment within an experiment. See experiment #1 here. http://www.smokingmeatforums.com/t/236840/i-put-charcoal-briquettes-in-my-amazen-smoke-tube The tiny slabs of meat are now taking a bath in the marinade and will go on the dehydrator tomorrow. Pics later.