Agreed. I like TQ with some things. I think I just needed a quick rinse instead of soak. ThanksNot meaning to pile on, but I have to agree with Dave. Big difference between cure #1 and TQ techniques. Lot of people like it, but TQ has always been too salty for my tastes, so I can see soaking for that.
For beginners I always suggest using Pop's wet brine technique, then move on to dry brining if you have a good scale and DiggingDogFarm's calculator. It has never let me down, and you can adjust for how salty or sweet that you want it.
I don't soak, just a quick rinse and pat dry, then set overnight in the fridge to form the pellicle. Or, if it's cold enough outside, I set them on racks in my garage with a fan directed toward them.