When I make jerky I cube the meat in small pieces and then season it with your jerky seasoning of choice, then grind it and pack it onto a cookie sheet. Freeze it then take it out and very slightly thaw it and then slice it on an electric slicer. Having an extra hand is great when slicing. Catch the slices as they come off the slicer and lay out on your cooking racks. Also a good idea to score the meat in the cookie sheet in pieces that will fit your slicer. Works great, no brining or tedious cutting.

Do you have a sausage seasoning that taste similar to Jimmy Dean sausage. My son in law will only eat the JD sausage. Would like to find a seasoning with that flavor.

Okay will give it a try, thanks

Nothing here against Waltons products as they have some great ones but if you want some great bacon try Buckboard bacon cure from Hi Mountain. It is a rub that is very easy to use and I think the best bacon ever. Before smoking, which by the way just tops it off, slice some off and fry it up for a sample. If too salty you can soak it and get rid of some of the salt. Another tip is if you have a good slicer partially freeze the side first. Slices way better.