I recently bought a food scale and want to test it out. Doing 3 pounds jerky, whole muscle meat. Diggindog calculator says for 3# 3.4 grams cure #1 24.03 grams salt 13.61 grams sugar Would like to cancel the salt as don't want it to be salty , and plan on putting soy in the brine. Is overnight a long enough time to be cured ? If not can it be in the brine too long ? Say Thursday evening to Saturday ? Basically going to mix up the recipe on the spot for all other flavorings, however does the above calculations sound like it will work ?