Do you add Prague Powder to yours ? I do at about 1 teaspoonful in the marinaderub per 5 lbs of meat same rate as cured sausage . Chemical junk , but I do it for safety . I ' m in Canada and bigbrand jerky generally isn ' t that good here either . If you buy it from a small store that makes its own it tends to be a lot better tasting but has a shorter shelflife . Not that shelflife matters I can make 2 lbs of jerky here and the kids will eat it in a day . They ' re worse with jerky than they are with candy . <| sep |> It can definitely save you in the long run . <| sep |> I just started there a week ago . The pay I was offered for a entry level retail job was $ 10 . 50 hr . They ' re pretty good at treating their employees better than the other retailers .