Hey guys/gals I have been using my smoker (MES 30) a ton over the past few months and loving some of the delicious snacks I have made on it 3-2-1 spare ribs, ABT's and beer can chicken. I am now going to try some beef jerky (which is really more of a summer sausage) on my dehydrator. I bought a dehydrator and a GB gun for this next experiment. I have seen a few recipes that look like I will have to try but I do still remain a bit unsure on how much of my prague powder #1 cure to add to ground meats. I am going to use about 5 pounds of mixed ground turkey and ground turkey sausage (part of this is for the fiancee and I to eat some healthier snacks). Could I get some input on your suggestions for this and I also want to avoid too salty of a taste as I'd like the other spices to be tasted more so than the salt. I appreciate any input!