2/1/2010 – Hi. I make less that 25 pound batches of jerky. Are the proper amounts of seasoning to use for lesser size batches included with the seasoning?

Response From Southern Indiana Butcher Supply: You can use 4 level teaspoons of Leggs Old Plantation Traditional Jerky Seasoning per 1 pound of meat. You may adjust this amount up or down as to your taste.

1/7/2010 – how would you mix this jerky mix to use with ground meat?

Response From Southern Indiana Butcher Supply: Use this blend to make a chopped and formed product by mixing as you would any other sausage seasoning. Grind the meat once. Dissolve one ounce of quick cure in some ice cold water. Use just enough water to facilitate mixing. One quart is plenty to use for 25 pounds of product. If the meat is wet use less water, alot less. Add the seasoning and the ice cold water with the cure dissolved and mix to an even blend. Grind again. You can now process through your mold press and dry in the smokehouse or dehydrator

4/5/2009 – Hi,
What is the 'pink cure'?
THanks

Response From Southern Indiana Butcher Supply: Pink Cure also known as Pink Salt, Prague Powder #1, Insta Cure, Quick Cure and several other names is used when smoking meats at low temperatures (less than 140 deg F) to prevent botulism poisoning. It is dyed pink for identification purposes and contains 6.25% sodium nitrite. It is the nitrite that, as it breaks down prevents the development of botulinal toxin (botulism), develops cured meat flavor and color, retards development of rancidity and off-odors and off-flavors during storage, inhibits development of warmed-over flavor, and preserves flavors of spices, smoke, etc.