RE: ? sausage & jerky
If you add cure deduct the same amount of salt from the recipe. depending on what cure you use, Cure#1 is usually approx 7% nitrate/nitrite the rest is salt. If you use "tenderquick " it is approx 0.6% nitrate/nitrite anf 80% salt the remainder sugar. So you may want to also adjust your sugar if using the tenderquick cure. "VERY IMPORTANT"Follow the manufactures instructions for that specific cureas to how much cure /lb of meat!!!