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I'm about to try my first beef jerky with a few pounds of eye round. I have some Tender Quick in the cupboard so I thought I'd use that. But I've seen radically different amounts called for. Anywhere for 1.5tsp per 5lbs of meat to 2TBL for five pounds of meat.
Anyone have a clue as the to best amount to use for 2.5 lbs of meat?
And I suppose I should ask, is curing essential or only if I want to keep it unrefrigerated after cooking? I plan to smoke at 160-200lb.
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