I've got a 2# venison back strap that I want to make jerky with. My thoughts are for the cure is to use the Tenderquick ratio of 2T per lb and add garlic powder, onion powder, cracked pepper and some soy sauce. I don't want it to come out too salty so is there anything else I need to consider? Should I freshen after cured and marinated? I've done jerky before but never cured it. Just kinds cooked/smoked it. I await your wise counsel.