Pink Salt Cure

[doctor phreak]

???? for you pink salt users
i have 2 - bags of jerky in the fridge doing its thang
is each bag has 2.5lbs in it , per pink salt uses it says 2 tsp per 10lbs of meat , 1tsp 5lbs , .5 tsp for 2.5lbs
?? is how long do i need to let the jerky cure for.....24/48 hrs or more
and is .5 tsp enough to do 2.5lbs of meat...how does that work...im used to the TQ way curing meat

[Richtee]

.5 Teaspoon per bag/2.5 lbs. It is much more concentrated in nitrites them TQ is, mix in WELL. 24 hours should be sufficient. Remember you might need to add salt to the seasonings. If you haven't, you might want to toss in a teaspoon Kosher...unless your marinade is salty.

[Kingudaroad]

1/2 tsp for 2.5 lbs is right. I like to cure 1/4" strips for 36 hours.

[Richtee]

1/2 tsp for 2.5 lbs is right. I like to cure 1/4" strips for 36 hours.

Yeah...if they are pretty think...go with the 36. Remember, you can't overcure if the correct amount is used, only under!