Well, lets say, yep. Im definitely, 100% new to this group. New to smoking? Nope, been around it, and doing it damn near all my life. New to MTQ? Oh yeah. Learned the hard way, stuffs pretty dang salty. Now mind you, my process of making jerky was, and for the most part is not usda food safe process. But, im still here, so I'm not going to judge people, nor am i hunting to be judged. But I digress, MTQ, is a good product, and I'll be backing it for my jerky since it pretty much takes out a lot of 'brine work' for me. Its like 'just add water' brine, thats going to cure your meat, and ensure your loved ones safety, as well as yours. Salty stuff. You are NOT going to want to add more salt. Hell, my next attempt, im going to use simply MTQ, and water, soak for 24 hrs, rinse the living hell out of it(im talking at least three times), then make a marinade, and soak it for 12. Pat dry it, crack some pepper corns over, and cold smoke that puppy for oh, i dunno. A day or two. Im thinking a sweet and citrus marinade to offset the original salty of MTQ. Unless one of yall more experienced MTQ users can help me omit the need for rinse and second soak.