using Cure #1

[azbohunter]

When adding cure #1 to a brine recipe for jerky do you have to adjust any of the other ingredients, that is if the original recipe does not call for cure#1?

 

[old sarge]

See if this helps.  Found in jerky:
https://www.smokinitforums.com/index.php?topic=4626.0

 

[OldeSmoker]

I added #1 curing salt to my brine with no additional adjustments. 1 teaspoon per gallon worked just fine. It gave the meat a nice pink “smoke ring” and enhanced the flavor of the brine.

 

[azbohunter]

Thanks for the replies. Going to do some jerky!