If salt is in your seasoning, do you still have to use sure cure or will the salt preserve it. If so how long will it preserve?

Jonathon
As you probably know I am new to this, I have been wanting to make jerky for many years now. I recently purchased a commercial dehydrator, im having trouble with getting a softer jerky. Also im loosing way to much product . I have the Colorado spicy seasoning that you offer. What can I add to that to make it retain water so that it will have a better weight when finished and also what would you recommend on cook times?

BJ Anderton checking in for the first time from Mansfield Arkansas. I’m using a commercial dehydrator, focusing on making soft jerky as of now and then when I have the finances I’d like to move on to making sausage links. I look forward to expanding my knowledge with you all. Go Orange team!

I’m using a Top round to make my jerky with, do you know of a place that sells it in bulk?