Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Morning..... Generally, dried meats have ~2.7% Kosher salt added and 0.25% cure#2 which gives you approx. ~2.9% salt for bacteria control.... That's about the minimum salt recommended... Of course, after the drying process, the salt to dried meat value is much higher... That's where the bacteria control is.... dried and sitting on the shelf... and the meat now is adequately salted for preservation...
Use cure#2 at the same rate you use cure#1... 0.25%.....