Nah, not salty in the least. Real lean and very mild flavor. Haven't made moose jerky yet but the folks I know that make jerky or for that matter, smoked fish pay close attention to how much salt goes into the brine. If you get a batch that's too salty try soaking it in fresh water overnight and then re-drying it.

Thanks a lot for the advise about the ABS issue. Much appreciated.

- Jay