Beef Beef jerky question

[jp9724]

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]

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!