Hello all, I have a quick question. I have three pounds of London Broil that I have ground up and want to mix with some High Mountain seasoning. The instructions state that for three pounds to use 2 tablespoons and 1 and 1/2 teaspoons of seasoning for ground meat. However in the mixing chart for ground meat it says "More seasoning is required for whole muscle meats." That is a little vague. Any idea how much more? And do I need more cure as well? Any help would be great. Thanks!