Jerky?

It only has to be as salty as you like it, if you freeze batches until you want to use it. Heavy salting and drying just enhance preservation time if you're not freezing it.

I usually marinade the meat for at least 24 hrs, but that is for strips cut 1/2" - 3/4" thick, and the 24 hrs allows the marinade to penetrate in that time. With a dryer (not a smoker), I doubt you want to do any big chunks, but if you did want to do that later in a smoker, longer marinade time is recommended. You would just have to experiment here for you particular setup and piece thickness, because they're all different.

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