https://meatgistics.waltonsinc.com/topic/700/cure-conversion-chart 1/4 tsp or .04 oz of sure cure (pink cure) per lb of meat.
One additional question, the conversion chart mentions 1tbsp of seasoning per 1 lb of meat. How much cure?
Joe and Johnathon, Joe mentioned “recommended water” but I don’t see that anywhere. With the small batch, going to use the Kitchen Aid. I have the correct amount of seasoning and cure based on your conversion chart, but do I simply add it to the mixing beef or add the seasoning and cure to some amount (?) of water while the meat is mixing?