No problem. Anything that helps someone is welcomed.
I've started aiming for a jerky shrink of only 50%. Cure#1, an accelerator, meat tenderizer, and a small amount of water make up my cure spreadsheet based on the weight of meat. I dust with a rub before drying. Once dried, I break the dried meat into 2 or 3 packages, keep one in the fridge, and the other(s) in the freezer. I put a folded paper towel in each bag to absorb any liquid condensation.
The result is tender, bite-thru, no tug jerky with a LOT less salt. It travels well. If I take it directly out of the fridge to eat, I nuke the portion for 10 secs per ounce.
It kind of reminds me of corned beef jerky.