Amount of cure #1 per pound of ground meat?

Started by KyNola, November 02, 2009, 08:40:38 AM

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KyNola

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

KevinG

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.
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FLBentRider

It should be 1 teaspoon for 5 pounds.

so according to JT's calculator 0.2 teaspoons. I would say 1/4 teaspoon.
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KyNola