My wet-cured whole muscle jerky doesn't have quite enough liquids left after 24-36 hours to be very wet. The meat is coated well with seasonings and I go straight to the smoker from the bag.
I've done wet cure/seasoning mixes for ground beef jerky as well...never had issues, off tastes or odors.
With TQ, just use the recommended amount per pound (on the package) for whole muscle meat (1 Tbls/lb). For ground meats, you can reduce the amount by 50% (1.5 tsp or 1/2 Tbls/lb). This is per morton's website regarding a salami recipe, but they have some conflicting amounts of TQ regarding marinade/cures for jerky, so I'll just stick to the tried and true wet cure, myself. BTW, I never add salt when using TQ...salt content for jerky (and almost everything else I cure) is fine.
Either way, I can't make it often enough to keep the masses happy...neighbors, freinds and family alike love it both ways.
Eric