So one of the whole packers I picked up last night I want to turn into Beef Bacon/Dried Beef. I was wondering if I could use a premade bacon cure like buckboards or if I should use something like Pops Wet Brine/cure? Also on a dry brine/cure do you still need to inject some of the brine/cure and if so how do you do that with a dry brine/cure? I know most everything I have read says to cure the beef for 7-9 days. So now to smoking it..... Should I cold smoke and to what IT? Should I hot smoke it and to what IT. So I guess what I mean by all this is I have no clue where to start lol.