How much cure to use?

Started by chiroken, May 11, 2010, 12:14:25 PM

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chiroken

#15
May 14, 2010, 07:25:25 AM
OK, thanks. I'm going with the 1/4/lb or 1tsp/5lbs. This will be added to the marinade (if that's the right term) of soy sauce and various spices.
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#16
May 14, 2010, 01:19:42 PM
Is this for the whole muslce jerky you posted about in another thread? If this is the case then using it the way you plan is alright.

When you get to the stage of wet cure brining, and you intend to actually cure meat; then you would need to use the ratio that is called for brine curing for the amount of liquid that is being used.



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