I have never made teriyaki jerky before but am planning on attempting it this weekend. My question is what is the best way to ensure the meat gets cured? I have two teriyaki sauces (wet) that I will be using. Should I just add the proper amount of TQ for the amount of meat I'm using to the teriyaki sauce and put in the fridge for 24 hours? Or should I marinate in the teriyaki sauce first, then drain, and then sprinkle cure on and put back in fridge for 24 hours. Or is there another way that you use that might work better? Thanks for any and all advice!