I believe the general rule for jerky seasonings is 8oz of water per 5 pounds of meat. As far as tables go, search for conversion charts.

@weirich76 For fresh products another option would be phosphates and carrot fiber together. The phosphates are going to raise your pH and shorten the shelf life but if you keep them frozen until you are ready to cook it shouldn’t be an issue! Check out this https://meatgistics.waltonsinc.com/topic/415/how-to-make-a-juicy-homemade-turkey-bratwurst for some more information