Hello fellow Jerky lovers. I'm looking to make my first batch of jerky. I have recently purchased a 9 tray Excalibur dehydrator. I have spoke too my local butcher and he will slice my bottom round to what ever thickness I desire. I think I have found a recipe I wanted to try called Island Cowboy. My questions are these. Whats the best thickness to have it sliced? Is it better to go with or against the grain? Do I have to use #1 cure or whatever it is called and where do I buy that from? If there are any other suggestions you can offer to make my first batch a success I will greatly appreciate it.