AC Leggs Teriyaki Jerky Seasoning Blend #134

Does this blend #134 include pink cure salt in the mix, or do we need to purchase some separately for ground/extruded venison jerky?

I recently purchased some of the Legg's Teriyaki Jerky Seasoning. What is the best way to make jerky with venison using the oven? In the past I have used the kits that come with cure and seasoning, and involved baking in the oven at around 200 F for several hours or more. Do I need to add cure if I'm baking above 140 F? How do I prepare the meat and season it correctly to make the jerky if I do NOT want to grind it up (whole muscle, not restructured)? What is a soak? I am new to this so thanks for any and all help!

Awaiting response