Hi folks! I've been reading like crazy but am still short on a few concepts. I am not new to smoking but I am new to jerky. I am going to use a GOSM cabinet to smoke. I recently modded it with a needle valve so I can easily run it as low as 100 if I want. Yesterday I ran it empty at a perfect 125 for an hour. If anyone out there has a GOSM I highly recommend this mod. I have a consumer level meat slicer so I can get consistent cuts. I will be trimming fat on the pieces rather than the whole. I have LEM Cure. Frankly, the instructions suck. It doesn't say how long to cure. Can I mix the cure in with the marinade or do I need to do that separately? With this setup what is the recommended temp to go with? I have no preference for dehydrating vs smoking. I just want the best jerky I can produce. I will be using a 4lb bottom round as a test run. It was on a pretty good sale. Thanks for any clarifications here. I've been reading quite a bit but am somehow missing a couple of the relationships between steps and methods.