I'm planning to make jerky for the first time over the long weekend. I've got a kit of Weston Jerky Dust that I'm going to use to season the beef, and I'm not sure if I need to use the curing salt or not. If I do go ahead and cure it, I'm not really sure how to do it since the kit includes no directions for curing, only for making the seasoning marinade.
I'm tried Googling it a bit, but have come up short. I figured you guys might be able to help.