I would like to make some beef jerky this week, but am having problems finding consistent info regarding tender quick. I have a london broil I was going to slice up. I am not sure of the weight. I have heard anything from 2 tbsp to 1.5tsp of TQ in the marinade per pound of meat. I was also planning on running it through my MES at 180-200o until done, so I'm not really sure if the TQ will be needed doing it that way. My wife loves jerky, and I don't want her to get sick, but at the same time don't want to poison her from too much cure. Should I just maybe skip this cut until I have one in which I KNOW the weight of the meat?
An info/help appreciated