Beef and pork jerky

Ingredients

• 1/3 cup water
• 1 packet cure
• 1 packet seasoning
• 1 lb meat

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Preparation

• Remove the meat from the package and place it in a bowl and have your surgical gloves ready, along with some paper towels in case you need to wipe anything.
• Cure is just cure and it does not come in any flavors, but the seasoning comes in many varieties, like in these pictures: for the pork; for the beef.
• Dissolve the cure and seasoning in the water, then mix with the meat and make sure the seasoning is evenly distributed throughout the meat.
• Fill the jerky shooter and carefully shoot 2-3 inch jerky pieces onto the dehydrator racks, making sure there is at least 1/2 inch in between the pieces.
• Place the lid on when done, plug the dehydrator and check it in 9 hours.