Before I found Waltons I had been doing jerky for years. I have always used Hi Mountain jerky seasoning. The cure that comes with their kit is 0.625% nitrates. You have to use more of it and it has to sit for 24 hours in the fridge. Then I either cook it in the oven or the smoker at 200 degrees until it hits 160. This is how the instructions that come with it say to do it. I have always had excellent results.
Then I found Walton’s and meatgistics. This is the first time I had heard of bringing it up to 160 fast and then turn temp down and finish till desired texture.
Fast forward to last week. I bought another Hi Mountain kit to make jerky. The box was different shape than before. I opened the kit and noticed the cure pack was a lot smaller and in a foil pack. I opened the cure and it was 6.25% pink cure instead of the previous 0.625% cure. I looked at the directions and noticed they were different. After reading through they say only needed to sit 4 hours now for cure to work but instructed to put in oven at 375 and bring the internal to 160 before smoking or dehydrating. This is a big shift from their previous instructions. So I will assume there is some validity in the bring it to 160 fast method.
Just fyi, not endorsing the brand of seasoning I mentioned. Just what I have always used with good results. With the price of eye of round, hate to experiment with something new. I will someday give excalibur jerky seasoning a try.