Anyone use these? I'm in the process of slicing venison for jerky and in reading the instructions for 5 lbs of meat, it says to use a 2oz seasoning packet and a 2oz cure packet that also contains sugar and such, in addition to the sodium nitrate. The issue I'm having is that you are to mix it with just one cup of water. I fail to see one cup of water is enough to distribute the seasoning and cure across 5 lbs. of meat, which is basically a gallon size ziplock bag full. Has anyone used this recipe per the instructions and not have any issues with proper seasoning and cure distribution? I'm thinking about using 3 oz of seasoning, 1 tsp of cure #1 (instead of their packet) and a couple cups of water. Any suggestions?