Hey guys! So I attempted to make some pork jerky this morning. Texture and color are spot on. Flavor is pretty good as well. Only issue I have is its kind of salty. And by kinda, I mean real salty on some peices. I did a 24 hr brine with TQ, onion and garlic powder, apple juice, paprika, brown sugar and hot pepper flakes. I followed TQ instructions of 1 cup TQ and 4 cups cold water (apple juice) Any way to cut back on the saltiness next time Thanks!