I am new to making jerky and have only used packaged mixes so far that have a cure pack and a spice pack. I have seen some different recipes for spices that don't use cure#1 and was wondering if I use one of these recipes, would it be wise to add cure#1 (in the proper amount per pound of meat of course) to the mix to play it safe? Presently I am only making ground meat jerky. If so does the salt level in a recipe need to be lowered? I only do a pound or two at a time so I guess we are only looking at 1/4 tsp of cure#1 per pound. I'm inclined to believe that the small amount of cure will not alter the saltiness much. Does this make sense? Thanks Jim