Making my first ever jerky and first time using cure. I used Hi mountain cure & seasoning and followed measurements after weighing meat when I finished trimming and slicing. I actually let cure for 46 hours instead of 24 hours because I wasn't around to smoke it at the 24 hour mark. #1 Should I be concerned that some of the meat is brown and some is red? It was fresh meat and seasoned/cured the day I bought it. I was under the impression that cure colored meat so I assumed it would all look the same. Is this normal(see pictures)? #2 I included Hi Mountain's smoking directions which vary greatly from most of what I've seen here in the forums. Most here seem to go lower temp and longer time than Hi Mountain's 200 for 1 1/2-2 hours. I wanted to follow their directions being my first time but now I'm wondering if I should go slower and lower. Any feedback is appreciated.