I decided to use the cure.
Let it sit in fridge for 24 hrs
Smoked with chips, by turning the temp up till I got some smoke, then back down for 2 hours.
Then out the jerky dryer on and set to 100F
Some was done around 6 hours, some longer than 12
This was meat I bought from the butcher pre sliced and it seemed like very even pieces to me.
As far as the dill pickle seasoning from Excalibur and Walton’s Inc,
The dill pickle flavor is very light, and it is spicy. I like spicy so that is fine, but I will use the rest of the seasoning for snack sticks, and perhaps add pickle juice instead of any water needed to the meat block
The photo with the %s is the back of the seasoning bag, the amounts are what Walton’s recomends, but I did the math for easy figuring next time