1/4 cup of water per pound of meat is my standard mix for wet cure of jerky meats. Never did a dry cure for jerky myself. It just seems it would be alot easier to get a good application when wet, and dry curing takes longer. Just mix the seasoning and cure packet into cold water, place prepared meat in ziploc bag, pour mix over meat, close bag and gently tumble to coat all the meat. Work out the air and reclose bag and pop in the fridge for 24-36 hours. Gently massage the bag every 8-12 hours to assure you're getting an even cure, keeping it all coated well. You can rinse when you're ready to smoke it if you like, but I go straight to the smoker while wet after cured.
Edited by forluvofsmoke - 7/24/11 at 8:07am