Hmm, so you’re saying using cure in ground jerky may not be enough for safety, that a high salt content is needed as well? I’m not shooting for "shelf stable at room temp for six months, " as I keep jerky in the fridge or frozen. I’ll check out those videos for sure. I made a recent batch of teriyaki jerky that was real good, mostly I think because I extruded it a little thicker and didn’t cook it bone hard.
Jerky season conversion
Don’t understand it
There is more cure in one pound then five pond
bill60 What cure are you talking about? Sure cure is the cure you should be using and the https://meatgistics.waltonsinc.com/topic/700/cure-conversion-chart/2 lists it as .04 oz for 1 lb and .2 oz for 5 lb. If it is a seasoning we have listed incorrectly please let me know which one but the best way to figure it for yourself is to take the weight of the bag of seasoning and divide it by the batch size. So if the bag says use 1 lb of seasoning to 25 lb of meat 1/25= lb of seasoning per lb of meat. Then multiply that by 16 for oz and then if you need to be more accurate by 28.3 for grams of seasoning per lb of meat.