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I have made many pounds of ground beef jerky and always use pre-mixed spices and cures. I want to make it using my own spice mix and will use Tender Qucik cure. My question is this: How much Tender Quick cure should I use per pound of ground meat.
Hia LK... Welcome to SMF! head over to the Roll Call forum and introduce yourself to the Family... it's kind of a tradition 'round here. And, as the package directs, use 1 Tbsp. per pound of lean meat. Try whole meat strips sometime. I just finished a batch and it's WONDERFUL! Real Smoke. Real Meat. Real GOOD!
Hi, Richtee,
I have made sliced jerky for the past 20 years and have made it out of almost every animal that ever walked the earth and I will say that it all turned out very good, at least that is what my neighbors tell me. They furnish the beer and I furnish the jerky. I make ground jerky out of the scraps. I have a masterbuilt stainless steel gas water smoker and have been playing with it for the past two years. Hope to get more info on how to really use it on SMF. I also have a Cabelas commercial grade dehydrator.