Help me out on this one. I am making a jerky recipe that was published in the Spring "Sausage Maker, Inc." catalog. it goes like this;
3 lbs of lean beef or venison strips
1 tsp. Table salt
1tsp. Instacure #1
1 tsp onion powder
1 tsp. garlic powder
1 tsp black pepper
1/3 cup Worcestershire sauce
Using Martins' handy dandy Universal cure calculator (very cool by the
way), the weight of the meat is 1366 G, the required cure is 2.67G at 120 ppm (as suggested by Pops) and the salt requirement is around 25 G. Here is the problem, based on this recipe they are supplying about 6-7 grams of cure based on my scales 1 tsp=6 G, I substituted kosher salt which is only 7 G per tsp.
Two things. I don't know the typical ratio between table salt and kosher salt. Should I really be adding around 3.5 tsp of kosher salt and that sounds like a lot of cure (over double what Martins' calculator recommends. Is my math off, or is this recipe unsafe?