I'm going to try something different. Normally, I use Hi Country dry seasoning to make beef jerky but I find the mixture to salty and bland.
I want to make jerky using a wet solution. Earlier today I scored 1 pound of Cure # 1. The problem is, I'm not sure of the correct measurement to use.
For each pound of beef jerky, how much cure # 1 should I use?
I really would like guidance from those who are experienced with cure #1--safety first.