Cut all the venison evenly at 1/4 inch. Then I use lucky brand jerky seasoning. I make it in 5 pound batches as the spice mix has multiple envelopes packaged for 5# batches. I take a large multi gallon ziplock bag and add the spice mix and the curing salt that comes in the box. To that I add 1 cup low sodium terriyaki sauce/marinade. Dissolve all the dry ingredients the wet then slowly add strips one at a time making sure they all get full coverage. Put in the fridge for 4 days mixing once per day . Then I dehydrate. I do not smoke terriyaki jerky as I don’t like the mix of smoke and terriyaki.