Can some of you jerky experts give me the proper ratio of cure #1 per pound of ground meat please? I would appreciate it.
KyNola
20 teaspoons or 6 tablespoons for each gallon of water in a brine solution.
or
4 teaspoons for each 5 pounds of meat (whole) for dry cure.
or
1 teaspoon for each 5 pounds of meat comminuted for dry cure. This would be for your ground beef, if you aren't going to use a brine.
It should be 1 teaspoon for 5 pounds.
so according to JT's calculator 0.2 teaspoons. I would say 1/4 teaspoon.
Wow! someone actually used it ;D
JT
Thanks guys!
KyNola