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How much cure/salt do i need to make jerky?
This entry was posted in Disaster Preparation and tagged cure, curing meat, food, food poisoning, jerky, Meat, poisoning, Salt, THING, Week. Bookmark the permalink.
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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