I have sent two batches of jerky to my Godson in Iraq. The first batch was about 1-1/2# of finished jerky and the second shipment was 5#'s of finished jerky. Per the package of TQ and a number of jerky recipes I looked at, the recommendation is 1 tablespoon per pound of meat. I marinated the meat for about 36 hours in a large vacuum packer container before rinsing and smoking. I used the FEC-100 for smoking.
I was also concerned about potential mold issues. I did searches here and read about Potassium Sorbate for inhibiting mold. I found conflicting recommendations for proper use dilution of Potassium Sorbate. I purchased mine from Zach's. Their recommendation for usage is "Use 7/8 of one ounce in a gallon of water, and spray or dip jerky with the solution after drying, or smoking." However, this link,
http://www.butcher-packer.com/pages-document_general_in...mold-inhibitor.html, says to use a 2-1/2% solution with a usage limit of 0.1%. Allied Kenco site recommends 3-1/4 oz per gallon of water, which is 2-1/2% solution. I emailed Zach's these references and my concerns. I did get response. Initially they indicated their site recommendation came from their supplier and later another response that they were looking further into the matter. I did not get any further answers. I ended up using the Allied Kenco & Butcher-Packer recommendations. I used a spray bottle and sprayed the smoked jerky after it had sat overnight in the refrigerator. I let that spray dry and vacuum packed the jerky.
I told my Godson not to eat it if it looked, smelled, or tasted funny, but instead use it as an interrogation tool
He has let me know both shipments came through and he and his buddies have really enjoyed the jerky.
My best regards to your daughter.
Will