Ive spent the past 4 days making several batches of jerky. So far nothing I would consider a success. My first attempt used Hi Mountain original. I didnt think this had much flavor and actually had a bit of an off/funky flavor and was saltly as salty can be. Next I tried a small batch using eye of round and a recipe taken off another board. That was completely unedable and the poster should be forced to eat this jerky. Last night I made another small batch using HM black pepper and garlic and it was better but I fell asleep and its a bit dry. But again although the flavor is good its way too salty. Is there any way to get the flavor without that much salt? Does the cure that comes with the kits have salt as well? I was even thinking about using either more meat or less mix and then adding more pepper and garlic to get the flavor profile. By the way Im mostly using ground beef and a gun and prefer it over slices meat.