I was hoping my first post wouldn't be a post proving my newbiness. My wife picked me up a Smoke Hollow for Christmas and I've used it to do some boneless ribs and such. I've had pretty good success and have had a lot of fun. So for my next trick, I figured I'd try some jerky. Picked up the London Broil, had it sliced and ended up getting a dry cure on it at 3 a.m. Saturday morning. Of course, I couldn't find any measuring spoons and looked at the directions and did a guesstimate. Well, you can guess how that turned out. I ended up using twice the amount of cure as the instructions instructed. It is Eastman Outdoors Jerky Cure and Seasoning. One teaspoon per pound and I had 2 1/2 pounds of meat. I ended up using the whole one once packet. Six teaspoons instead of 2 1/2. In my defence, I was going to just toss the meat, no matter how much it hurt. However, my wife suggested I ask here and see if I could rinse it, or how big a deal it actually is to have used so much excess cure. All the reading I've done tonight suggests that we will all die and the earth will reverse its rotation if we use it as is. So in a nutshell, this newbie is deffering to the experts. If I gotta toss it, that's fine, but it sure looks and smells like some yummy meat. On a side note, my wife and I also got into a discussion about the fact that 2 1/2 teaspoons just didn't seem to be enough cure to physically cover all the meat. The instructions said nothing about a brine mixture, so I am just curious as to how the cure actually works if it doesn't cover completely, or do I need to massage it until it does? Sorry for the longish post, I tend to drone on a bit, but I am typically pretty harmless. Oh, and I love this site. I've learned a lot in a short time, however, obviously not enough.