Help making jerky from bottom round roast

[HUNTERMAGNUM]

I am going to make some jerky from a bottom round roast and cold smoke it, then put it in the dehydrator till it is done.
I plan on marinating it overnight in a brine/rub. Should I use curing salt #2 doing it this way?

[White Falcon]

I use thin sliced beef from Walmart some times. I put it in a zip lock bag with dales liquid steak seasoning, and lots of pepper, mix well. Put in fridge over night.

[HUNTERMAGNUM]

Thanks for the reply but what I need to know is do I need to use the curing salt? I will be cold smoking the meat for appx 2 hours with no heat.
I don't know if this would be safe without the curing salt added to the brine.

[Pedernal]

Are you going to completely dry it out after the cold smoke? If so, no need for curing salt. As a matter of fact, I have never heard of peeps using curing salt to make jerky. But I am no expert on the topic

[White Falcon]

I don't use it. But I do keep what I am not going to eat right a way in the freezer. I have a batch marinating now!

[HUNTERMAGNUM]

I am going to put it in the dehydrator as soon as it comes out of the cold smoker.

[Kingfisher789]

No need for #2.

[White Falcon]

Well that is good for you!