Doing 3 pounds jerky, whole muscle meat.
Diggindog calculator says for 3#
3.4 grams cure #1
24.03 grams salt
13.61 grams sugar
Would like to cancel the salt as don't want it to be salty , and plan on putting soy in the brine.
Is overnight a long enough time to be cured ? If not can it be in the brine too long ? Say Thursday evening to Saturday ?
Basically going to mix up the recipe on the spot for all other flavorings, however does the above calculations sound like it will work ?