I tried the high mountain original jerky seasoning and cure, and it's fantastic. Just mix the cure and seasonings to the right mixture, buy some 1/4 inch round or flank, give it a nice even coat on both sides and cure in fridge for 24 hours. Then smoke it for 2 hours at 200 degrees. I personally thought this overdried some pieces so I will try a lower temp for longer next time. It turns out tender with a nice deep rich red colour. I took some into work for the boys and they loved it.
Glad it worked out. I tried it awhile back and it turned out nice for me too. I think Jaeger mentioned that he takes some pieces out earlier if they look ready and swaps pieces from near the edges(where it's hotter) to the middle. I'm going to have to try it again.
T2