<![CDATA[How much cure for jerky]]>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?

]]>https://waltonsdev.nodebb.com/topic/4379/how-much-cure-for-jerkyRSS for NodeFri, 11 Sep 2026 01:49:24 GMTSun, 10 Oct 2021 02:53:43 GMT60<![CDATA[Reply to How much cure for jerky on Tue, 19 Oct 2021 19:52:16 GMT]]>That really helped. Came out perfect. Thanks all

]]>https://waltonsdev.nodebb.com/post/52170https://waltonsdev.nodebb.com/post/52170Tue, 19 Oct 2021 19:52:16 GMT<![CDATA[Reply to How much cure for jerky on Tue, 19 Oct 2021 16:31:40 GMT]]>Look at all this science… I love it!!! I am such a geek for calculating and weighting all my stuff

]]>https://waltonsdev.nodebb.com/post/52066https://waltonsdev.nodebb.com/post/52066Tue, 19 Oct 2021 16:31:40 GMT<![CDATA[Reply to How much cure for jerky on Sun, 10 Oct 2021 12:44:31 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/50488https://waltonsdev.nodebb.com/post/50488Sun, 10 Oct 2021 12:44:31 GMT<![CDATA[Reply to How much cure for jerky on Sun, 10 Oct 2021 05:56:26 GMT]]>Yeah couldnt find the percentages quickly and was right in the middle of slicing I got it close if not just over. Thank you

]]>https://waltonsdev.nodebb.com/post/50486https://waltonsdev.nodebb.com/post/50486Sun, 10 Oct 2021 05:56:26 GMT<![CDATA[Reply to How much cure for jerky on Sun, 10 Oct 2021 05:52:07 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/50485https://waltonsdev.nodebb.com/post/50485Sun, 10 Oct 2021 05:52:07 GMT