I prefer the flavor profile of my own jerky recipes that I use on whole muscle meat than the store bought mixes. However, i want to make some ground jerky and most of the info on here on cure #1 is in regards to whole muscle meat. Should I be using 1.1 grams of cure #1 per lb of ground meat, spices, etc? When I do whole muscle meat it's usually a wet brine based on soy sauce. I do a sesame/soy/ginger recipe, any recommendations on amount of soy sauce to keep the moisture proportions correct?
