I been reading the posts about making jerky. What I understand so for is. To play it safe, its best to use cure#1 when making jerky. For cure#1 its 1 level teaspoon for every 5lb of meat including the marinating liquid. Is this correct. This part I'm confused on. Is it 5lbs total of meat + marinating liquid = 1 level teaspoon of cure#1 On my gosm gas smoker I need to maintain a temp between 160 to 180 for 5+ hours until the jerky is dried. Store your jerk in the refrigerator to play it safe. Is there any other advice you experts can give me before I starting making jerky.