Print Page - Amount of cure #1 per pound of ground meat?

Title: Amount of cure #1 per pound of ground meat?
Post by: KyNola on November 02, 2009, 08:40:38 AM

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

Title: Re: Amount of cure #1 per pound of ground meat?
Post by: KevinG on November 02, 2009, 08:51:17 AM

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.

Title: Re: Amount of cure #1 per pound of ground meat?
Post by: FLBentRider on November 02, 2009, 08:52:37 AM

It should be 1 teaspoon for 5 pounds.

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

Title: Re: Amount of cure #1 per pound of ground meat?
Post by: BigJohnT on November 02, 2009, 09:00:28 AM

Wow! someone actually used it ;D

JT

Title: Re: Amount of cure #1 per pound of ground meat?
Post by: KyNola on November 02, 2009, 09:16:56 AM

Thanks guys!

KyNola

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Smoking Techniques => Jerky Making => Topic started by: KyNola on November 02, 2009, 08:40:38 AM