When curing meat to make jerky, how much cure/salt should be used to preserve the jerky for around a week?also is there any thing about food poisoning i should know about?
How much cure/salt do i need to make jerky?
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2 Responses to How much cure/salt do i need to make jerky?
1/2 teaspoon per 2 lbs of meat. And no there is no poisoning if you you use all natural ingredients. Of course some poisons are “all natural” but nothing you would find in a recipe. And if its good it shouldn’t last 2 weeks anyway.
Forester
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1/2 teaspoon per 2 lbs of meat. And no there is no poisoning if you you use all natural ingredients. Of course some poisons are “all natural” but nothing you would find in a recipe. And if its good it shouldn’t last 2 weeks anyway.
Forester
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