@JSager Yeah like @lamurscrappy said if you are holding it for 12 hours there is no need for the smoked meat stabilizer and I try to not add things that don’t need it. Also on the amount to add that is a matter of taste and different seasonings might be different as well so it just takes some experimentation, for some people additional 10% will make it a little too salty and for some people just using the recommended amount will leave them with a jerky that is a little too bland.