Whole muscle. (Had to look up restructured muscle. Still not quite sure what that is)

I measure out in level cups, tablespoons, and teaspoons.

I probably should have mentioned, I rubbed down the meat with the seasoning, then put it in a zip lock with a cup of water. Then placed it in the fridge overnight.

4550340050 is the Teriyaki seasoning I used.

BTW, I just made a 5 pound batch of the Chorizo seasoned sausage. 0290000. And 5 pounds of the Blue Ribbon Brat seasoning. 0210360. Both turned out VERY good.

It was lean beef.

That was the only jerky seasoning I’ve tried from Waltons. I think I’ll try another and see if I get the same results.