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.
