Thanks Bearcarver the problem is what is considered dry cured and the amount of cure to use. someone was asking for old time jerky and after he described what it looked like I thought maybe it was biltong. So I got a recipe out of Home Production of Quality Meats and Sausages and posted it in this thread. the recipe called for 1tsp of cure #1 for 2.2 lbs. of meat and to be applied as a rub and cure for 12 hours in the fridge. Now the questions started coming in about the amount of cure #1 being used since it was more than 1tsp/ 5 lbs of meat. Now their is question regarding dry cure method and the 625 ppm limit set by FSIS and if this is the reason for the higher level of cure #1/ lb of meat since biltong is never exposed to high temperature (156 deg.) and it is finished by drying at room temperature for up to 4 days..