cure help needed

[cplummer]

I am making beef jerky(bradley smoker)with 2 lbs of inside round..
I am doing a liquid mixture with 2 lbs of the meat..
Can someone please tell me how much of the sure cure i should be using in the brine and meat mixture and how long do i soak in the mixture..
Thanks for the help in advance.
Cliff

[Habanero Smoker]

I don't make jerky that often, but Sure Cure (Pink Sure Cure) is a brand name for cure #1. It is 6.25% sodium nitrite.

With that information others may be along to help. Also it may be useful if you post your brine/marinade recipe.