I've been reading a lot but cant seem to find the answer to my question. I am making jerky in my smoker however I'm trying a few new marinades instead of just dry rubs. Do you add the same amount of 1/4 teaspoon pink cure salt to the marinade per pound or do you add extra to compensate for the extra liquid in the mix? Can't seem to find any resourses. I sometimes sell the extra that I make in vacuum bags but dont want to sell it if I'm not making it safely.
The other thing that makes sense in my head is say i have 2 lbs of jerky (32oz) plus 24oz of marinade would i need to use enough salt to cover 56oz since some of the sodium in the marinade would not reach the meat possibly? Or do I just use 1/2 teaspoon as normal for 2lbs of meat.
Thanks for the advice.