How much cure for jerky
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I’m going to use tamari powder that says it has 347mg salt per tsp. 48 tsp per cup is 1656mg or 16.56gr salt per cup. Doing 10 lbs of meat. How much cure. Or do I ignore the salt from the powder and just use cure at 1tsp per 25lbs?
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansasreplied to samspade on last edited by
samspade Table salt is listed at 17.06 grams per tablespoon
Curing salt should be 1 oz. per 25 lbs. of meat or about 5 teaspoons. Definitely do not short the cure.
Curing salt is 93.75% salt so figure that amount of salt first then adjust any other salt accordingly
Hope that helps -
Yeah couldnt find the percentages quickly and was right in the middle of slicing I got it close if not just over. Thank you
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
As glen says, the cure #1 usage is 1 ounce per 25 lbs of meat.
For 10 lbs of meat, the cure #1 amount would be calculated 10/25= .4 ounces .The amount of salt in .4 ounces of cure #1 would be calculated .4 x .9375 = .375 ounces. This would be the amount of salt you would deduct from any other ingredients that contain salt that you are adding to the jerky or sausage recipe.
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That really helped. Came out perfect. Thanks all
