This is some great seasoning, but if you use the full pack of cure salt per pound, it is VERY salty. For me, it was just barely edible. I read some other reviewers saying that they only use 1/2 a pack of cure per pound and I'm going to try that on the next batch. I keep my jerky in the fridge and it's usually gone within a couple weeks, so the reduced cure salt shouldn't affect preservation.