I sure would appreciate some advice on using Excaliber Colorado Jerky seasonings. I just ruined a batch of jerky. I followed the directions from Walton's Inc. Drag the meat through the seasoning coating all sides. Put in container and cover with water overnight. For the seasoning I used a package of Excaliber seasoning for 25lbs fo meat. The package calls to add cure to the seasoning. I weighed out the cure and added it into the mix before dragging the meat through. After drying the jerky it was so salty that you couldn't eat it. I've made a lot of jerky before but never with commercial seasoning and I have never used pink salt. Could this be the problem? Any advice would be great.