This is my first time using Cure #1 in my jerky.
I just mixed up a batch of jerky meat, and I'm looking for a double check on the amount of Cure #1 I used. I used a dry rub of salt and some spices, and cure, to sit overnight in the fridge in a gallon ziplock. I mixed the meat and spices/cure for almost ten minutes.
I had 5.617 lbs of beef, which I believe translates into 1.123 tsp of Cure #1, which measured out into spoons is 1 tsp + 1/8 tsp.
Can someone please double check my math? I just want to make sure I'm in safe levels with the cure.
Thank you!
I just mixed up a batch of jerky meat, and I'm looking for a double check on the amount of Cure #1 I used. I used a dry rub of salt and some spices, and cure, to sit overnight in the fridge in a gallon ziplock. I mixed the meat and spices/cure for almost ten minutes.
I had 5.617 lbs of beef, which I believe translates into 1.123 tsp of Cure #1, which measured out into spoons is 1 tsp + 1/8 tsp.
Can someone please double check my math? I just want to make sure I'm in safe levels with the cure.
Thank you!
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