I have searched far and wide and cannot find a reliable source of information on this topic. Ground meat contains bad things that must be killed by cure (nitrites) and that's particularly true when using a dehydrator or smoker that just barely gets the meat to 160 degrees (which will usually kill the bugs).
I would like to know how much Morton's Tender Quick to use for a pound of ground meat. I don't have the pink cure, just tender quick. The recipe I have called for a tablespoon a pound, and that amount of salt (plus a teaspoon of cure) is common on the net. But its so darn salty its barely edible. I'd like to tone it down, and have found some recipes that call for as little as 1.5 teaspoons per pound. My dehydrator recipe book has a recipe with no salt or cure, and I've seen a lot of those, and many that just have salt, no cure.
I have a lot of ground venison and want to get drying it, and would appreciate any tips, including recipes.
If this isn't the proper forum, please feel free to move it.
I would like to know how much Morton's Tender Quick to use for a pound of ground meat. I don't have the pink cure, just tender quick. The recipe I have called for a tablespoon a pound, and that amount of salt (plus a teaspoon of cure) is common on the net. But its so darn salty its barely edible. I'd like to tone it down, and have found some recipes that call for as little as 1.5 teaspoons per pound. My dehydrator recipe book has a recipe with no salt or cure, and I've seen a lot of those, and many that just have salt, no cure.
I have a lot of ground venison and want to get drying it, and would appreciate any tips, including recipes.
If this isn't the proper forum, please feel free to move it.
