Cure # 1 Question

[Bigtank]

Can you use cure #1 at the 156 ppm rate with 2% salt for beef round to make dried beef?

 

[daveomak]

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%.....