Started making my own jerky back in november, but only with ground beef and ground deer meat. Working in food service, I know the risks of meats not being properly prepared so I bought cure #1. Been wanting to make some whole meat jerky, but not sure how much curing salt to use in the marinade. When I make ground meat jerky, I mix 2 oz of whatever liquid I use to flavor with 1/4 teaspoon curing salt #1 per pound or meat (8 oz liquid to 1 1/4 teaspoon per 5 lbs.) and mix that into the meat and marinate it over night in the fridge. My question is this: does anyone know how much curing salt #1 I should use per ounce of liquid to marinate whole meat strips, or would it be the same amount, 1/4 teaspoon per 2 oz liquid?