Restuctured Jerky How do they do it?

While the title of your thread, and your thread itself seem to be asking two different things, I believe your question is more along the lines of what kind of seasoning mix to use? I personally use Hi Country, which is made here in Montana as well as a few different recipes. Many members here use Hi Mountain, and Shore Lunch brand mixes and have very had very good success with them. I plan on trying them both on my next batches. I have really never found a jerky recipe or mix I really didn't like, and if I wanted to get rid of jerky all I have to do is take it to my workplace and it seems to disappear in a hurry.