Hello all, I need some advice. I have been building jerky for awhile now in the smoker using hi mountain seasoning with good results. However, I have been finding that its almost too salty and granular for my liking. My wife suggested that I rinse the meat after the 24hr curing process which I am willing to try. After trying some jerky from the local processor in town and it is perfect, not too salty and there is no granular residual spices left on the meat after the smoking process. I would like to try to replicate his recipe. I would ask him for it but... he seems to not to be offering his help or advice to anyone. Any thoughts on rinsing the meat after the curing process before smoking?