I haven't made jerky in many years, but it's been to long!

[gr0uch0]

 
Here are more.....
[h2]Details[/h2]
Also known as Prague Powder #1, it is dyed to easily identify it from regular salt. The makeup is 6% sodium nitrite and 94% table salt. Sodium nitrate helps both to prevent the growth of bacteria (in particular, botulism) and to preserve the original color of the meat. Use 1 ounce for every 25 pounds of meat, as more may cause the meat to become overly salty and unpalatable.

AND...  from this search...

https://www.bing.com/search?q=The+p...1A8F696D&ts=1487120896834&cc=US&setlang=en-US

I'll check with them directly:  my gut is that the link above showing the search you'd done with the overlying synopsis of Fiesta's curing salt contains a typo, incorrectly lists NITRATE, and that the actual Bolner site correctly lists sodium NITRITE at 6.25%.  This same issue came up over 4 years ago and was clarified then.  I'll still check with them, but this was put to bed back in November of '12.

http://www.smokingmeatforums.com/t/130680/fiesta-brand-extra-fancy-curing-salt

 

[daveomak]

I'm sure it's nitrite also...  Just showing errors in the web...  maybe from lack of proof reading..  Who knows ??  It does boil down to "what is in the mix ?"   You surely can't take it for granted..  not when it comes to feeding family and friends..

 

[gr0uch0]

 
I'm sure it's nitrite also...  Just showing errors in the web...  maybe from lack of proof reading..  Who knows ??  It does boil down to "what is in the mix ?"   You surely can't take it for granted..  not when it comes to feeding family and friends..

It is nitrite, straight from the horse's mouth in San Antonio.  Amazing the impact of one incorrect little letter can have:  who's in charge of those little search teasers, anyway?  Bing?  Google?  Obviously proof reading and accuracy are vastly secondary attributes when it comes to things like this....

 

[hornnumb2]

Ok got my cure #1 today and planning to do this weekend. I thought I would try the Thai and pepper (http://www.smokingmeatforums.com/t/82503/pepper-jerky-hot-pepper-jerky-seasoning-recipes) but it calls for 3Tbls tender quick cure....I can just use the cure #1 in place of it at 1tsp per 5 lbs Correct?  I also was planning on trying to find a eye of round roast, if not possible what other cut would work? Thanks again Michael

 

[ab canuck]

I use rounds , in or out, eyes as your looking for, I also use sirloin or tri tips. But all mine are game, not beef. Any roast that is or can be tough I use. 

 

[daveomak]

 
Ok got my cure #1 today and planning to do this weekend. I thought I would try the Thai and pepper (http://www.smokingmeatforums.com/t/82503/pepper-jerky-hot-pepper-jerky-seasoning-recipes) but it calls for 3Tbls tender quick cure....I can just use the cure #1 in place of it at 1tsp per 5 lbs Correct?  I also was planning on trying to find a eye of round roast, if not possible what other cut would work? Thanks again Michael

Yep... 1 tsp. per 5#'s  or 1.1 grams per pound if you are using more or less than 5#'s...   Mix it in with the marinade and add to the meat... 

 

[HalfSmoked]

Whew here it is again always questions on cures nice job guys and great job of  seeing the typo. That the things that make this sight so great.

Warren

 

[hornnumb2]

Well here is the finished product, tried to keep about 180 but it was at 220 some time.

 

[ab canuck]

Jerky looks like it turned out good. Nice job

 

[myownidaho]

Nice looking jerky!