Good morning everyone! After dry brining with TenderQuick is it a must to soak the meat or is it only to taste? I've done deer hams,Canadian bacon,corned deer,etc. and never soaked. The most I've done is a light rinse to ensure I don't get spots from any surface salt. The meat never taste too salty to me which surprises me because I never use table salt on anything except fresh tomatoes and hard eggs. I haven't been poisoning myself have I ? I always weigh my cure and meat and work exact as possible.