Lay the sliced jerky meat flat, and sprinkle the cure/spice mixture evenly to make sure the jerky meat is well covered...much like a light sprinkling of rub on baby backs. Flip the meat strips and repeat. When sitting in the zip lock bag or covered bowl, I turn, massage and move the jerky around a couple times a day, again, to insure saturation everywhere.
The meat is penetrated at 1/4" a day, but I let the jerky cure for a couple days. Pull, don't rinse, smoke it. If you get Hi Mountain or other spice/cure, they will provide the ratios of spice to cure ingredients. You can also Google recipes if you choose.