I love the flavor of these, but found that it's best dispersed if mixed in the ground beef using a food processor.  There's two (attached) packets: one with flavoring/spices and another that is curing salt.  For me, I use a little over half of the curing salt, but never the full amount.  The jerky is too salty otherwise.  I always keep the finished jerky in the fridge anyway, so I don't need as much salt in mine.