One additional question, the conversion chart mentions 1tbsp of seasoning per 1 lb of meat. How much cure?

Joe and Johnathon, Joe mentioned “recommended water” but I don’t see that anywhere. With the small batch, going to use the Kitchen Aid. I have the correct amount of seasoning and cure based on your conversion chart, but do I simply add it to the mixing beef or add the seasoning and cure to some amount (?) of water while the meat is mixing?

Thanks for the link! This what I was looking for.

Hello Joe Hell, thanks for the interest. I purchased Colorado Spicy Beef seasoning and would like to mix it with Grass Fed Grass Finished Ground Beef. Plan is to press it with one of those goofey guns that presses it into strips and use my dehydrator. I have the conversion chart to only use the correct amount because I am only going to do 5 lbs instead of 25. The two big questions I have are 1) there has to be a best practice to get the seasoning evenly mixed through out the meat and 2) I saw mentioned that you shouldn’t save the seasoning you don’t use, why? If it is put in an air tight container an possibly store it in frig or freezer, why can’t I save it for another small batch in a couple of weeks? Thanks for your interest.

Where are the instructions?

I bought the seasoning, where are the instructions???