Hey guys I have never made chicken jerky before and wanted to try my hand at it. Right now I have some chicken breasts brining in a cure. I believe the ration is correct as I have 535 grams of chicken breast and about 267.5 grams of water with 2 grams of Cure #1 and 14 grams of kosher salt and 8 grams of sugar. I will be allowing these to equilibrium brine for a few days. after which I will slice and put in my smoker at 180 degrees until dry. Did I miss anything here? Will I poison myself inadvertently by doing it this way? As always, thanks for the help guys.