Beef Beef jerky question

jp9724

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Hey guys, I'm gonna make another batch of beef jerky this weekend and I'm not planning on using a Cabela's curing kit so I have a question in regards to curing salt.

I plan on making the Dr. Pepper Jalapeno recipe I found from Hey Grill Hey and they mention using 1 tsp of curing salt for 5lbs of meat. But the recipe will also have 4 TBSP of kosher salt, should I cut back on the Kosher because of the addition of the Curing salt? I've never used curing salt so I have no idea how salty it is.... Any input you may have would be quite helpful!
 

primeone

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I have yet to make Beef Jerky, but I'll give it a shot once the weather warms up a bit. Let us know what you decided and how it turned out!
 

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