So that would just be a sprinkle on each side of the jerky?The normal thing with Cure #1 would be that 1tsp per 5 pounds of meat for curing.
As for the Butcher---I don't know of anything that gets used @ 4 ounces for 5 pounds.
Bear
So that would just be a sprinkle on each side of the jerky?
Haha I'll try not too. I have a high mountain pack and it calls for that cure at 1tbs on 1lb. Is prague that much different?