I made a batch of jerky yesterday using Lem cure. Honestly i am not sure Why i used it i don't expect it to last weeks and i had the temp 150-170 the whole time, i guess because i had heard to use a cure.. i didn't research anything before i did. i used a pre-mixed brine that came with a cure packet. the packet was supposed to be for 10# of meat, i didn't have 10# i didn't weigh the meat i just guessed i had 4-5# the instructions said use a 1/4 scant tsp of cure per pound...here is where i am now wondering.. i do not know what a ' scant tsp' is and didn't look it up (mistake#1) i didn't weigh my meat (Mistake #2) i didn't use a measuring spoon, just a teaspoon from the drawer (Mistake #3) i didn't think at the time this was a big deal, figuring nobody would sell a packet that could end up poisoning a person...but after i spent the day making this i noticed in bold letters "do not use more cure than recommended" that lead me to do what i should have done first..looked on the net for info.. problem is i cant find anywhere that will tell me if there is a specific overdose amount... would you guys throw this away? or go ahead eating it? i used about half, maybe 3/4 of the cure packet for half the recommended weight.. is this enough to get a person sick? i am just pretty ticked at myself for not looking into this before hand..
i don't expect you guys to spend hours doing research for me, just a eat it/toss it will do.
Thank you, i have been member here for years and i don't post often, but i do read when i have a question..usually!