Need help with jerky cures

[goophibama]

I've been making jerky for a couple of years and have been using Hi Mountain kits.  I love the kits, but I want to do some different flavors.  I bought some Morton's Sugar Cure and I understand that you're supposed to use 1 tbs. per pound of meat.  A couple of questions though:

1.  Is this good for making jerky from ground meat or does that make it too salty? 

2.  For whole muscle pieces, do you rinse the meat like I have read that some people do?

2.  How much of the other spices that I want to use should I use per pound?

I want to use the same ratios as the Hi Mountain kits would use, but I guess I don't understand how much different the Sugar Cure is than the cure that they include in their kits.

Thanks in advance for the help!

 

[bigtrain74]

I am going to try to answer your questions to my best ability. 

1. I personally do not like the Hi Mountain Kits. I find them to be extremely salty and always seem to be lacking something. Cabelas has some nice jerky kits if you are willing to spend some money. But even they are a bit salty.

2. I do not do anything different to the muscle pieces. Just pop em on. 

3. When I make jerky, I never use an exact amount of anything except for the cure. I make it in my saucepan and add ingredients to adjust the flavors. I usually use wet marinades for all my jerky. Unless I am using the jerky gun to squeeze it into sticks. 

I did not answer number 3 very well but I do wish you the best of luck.

~Tony

 

[goophibama]

Thanks, but I live in Alabama so Cabela's is not an option.  What I meant was does using the 1 tbs. of Sugar Cure per pound of meat make it too salty, specifically when squeezing it into sticks?  Also any idea what the ratio to cure/seasonings should be?