I make at least 200 lbs a year as I raise my own beef and ususally have a deer or Elk to deal with.

They all work well. You want to dry the meat not cook it. I built a smoke house so i use that now. I find the commercial cures too salty. I use Tender quick and add whatever else I want as seasoning, Grlic, Lemon pepper, Brown sugar. I also use some oriental Goyza sauce now and then. Add red pepper for some spice as well.