Amount of cure #1 per pound of ground meat?

[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.

[FLBentRider]

It should be 1 teaspoon for 5 pounds.

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

[BigJohnT]

Wow! someone actually used it  ;D

JT

[KyNola]

Thanks guys!

KyNola