ok.. I made this the first time a couple nights ago and it was fantastic. very very tastey, however I have a couple questions.

I never made jerky before so some of this seems odd.

Is the dried finished jerky supposed to turn black? Mine turned black, like the same color regular leftover meat would turn if you forgot to throw it out and left it on the counter over night.

Does the base have to be something salty like Soy sauce? I'm guessing it must have salt to keet the germs at bay, but mine came out a bit satly for my taste. If I make it with a low carb bbq suace, would that be good enough, or should I use/add salt?

thanks!