I have not used the meat stabilizer you posted. I use cure #1 and have never waited 12 hours after adding it. I see the stabilizer is in part citric acid. The acid changes the PH level of the meat, but to me changes the taste, good luck with it.
The jerky attachment is interesting but has its own issues. Are you using a stuffier or a grinder to feed the meat through it? For a ground meat product I use the LEM Jerky Cannon
https://www.amazon.com/LEM-Products-468-Jerky-Cannon/dp/B000SQFGRS Unlike the rig you posted it can easily be managed by one person. If you watch Walton's video their attachment is used by two people. Also note that you roll the strips out on the paper then have to transfer them to the racks. With a cannon you apply the strips directly to the smoking racks.
Eye of the round makes good Jerky. Cut it across the grain for an easier bite.
I would NOT smoke at temps higher than 120 or to an internal temp of 165. Jerky is COOKED at those temps not dried. Dried jerky has better taste and texture.
You did not mention if you have a drier fan. Either the SI fan or a homemade one is critical to draw out the condensation in the smoker. You can smoke for a few hours then move the strips to a low temp oven or food dehydrator but that is more work.