I am going to be marinading my venison for jerky in a south american steak sauce.

Question is how much tender quick you folks use for the cure?

I have ready everything from 1/2 tsp to 11/2 tsp to one 1 tbs. per pound of venison.

The last batch I made turned out way to much salty. Advice and suggestions would be greatly appreciated

This jerky will be done on dehydrator trays over night by the way.

I use half the amount it calls for on the package.After cure time,I rinse the salt off the meat and soak it overnight in fresh water.The salt is about right.If you want it even less salty,pour off the water and soak it again for another four hours or so.