processhead If you use willies to make restructured there are no changes that are needed. Restructured is similar enough to the cured sausage that a 1-1 ratio will be fine. Test batch might not be the worst idea though. Now, if you are using a jerky seasoning, like Walton's Bold Jerky Seasoning then you might use 5-10% more seasoning as we are going to loose less product by % of weight.
I never really understood why the different seasoning amounts used between whole muscle and ground jerky styles.
I would appreciate an explanation from someone who understands the reason behind this?