I'm by no means a jerky expert, though I've done it quite a few times, but I can tell you "seasoning" does NOT happen at the end of the jerky-making. It's part of the preparation of the meat for the drying process. When it's dried, it's all over. I've never seen water involved, either. And "seasoning" is not merely a powder, it's a process to get the meat ready for drying.
You need to do some research into the basics of the technique and, when you've read up on the rudiments, come back here for explanations and fine points, which this forum is well-equipped for and always willing to provide. I'm not at all suggesting it's mysterious or difficult; it's pretty simple. It is also well worth doing!
A nice (easy) jerky is a great snack for around the house and a really good resource if you're an outdoor-type doing hiking, hunting, or other stuff where a lightweight, energy-packed, nutritious, and non-perishable food is a good thing to have.
Study up on it a little and come on back for more discussion.
Oh, and welcome to the forum. I'm sure you'll like it here.
ps- haven't noticed any bad English so far, your English is a whole lot better than my Flemish!