So I've read that 1 tsp of cure #2 per pound of meat when curing jerkey, etc. One teaspoon of the stuff equals 6 grams. So, I had 8 pounds, 11 ounces of roast earlier I cut up (rounded up to 9 pounds since it was so close) and I put 54 grams of cure #2. Two questions... When they say 6g of cure per pound, they are talking about pound of meat product, not to include the marinade, right? And second question, I got a little rambunctious and decided to cut/marinade tonight to smoke Saturday morning. Should curing for two nights (turning all the product over tomorrow and re-mixing) cause any harm anywhere? Or will that just ensure the meat to be safe, since I don't like my jerky tough and prefer it to be a bit chewy? Thanks!