Close-up of printed jerky and snack-stick meat-cure instruction…

buffalo. turkey and other types of wild g. lt the ground meat has been frozen, it can be the. and used to make Jerky or Snack Sticks. Cure: When making Jerky or Snack Sticks, conditions are right for botulism to develop. Meat Cure (sodium nitrite) is used to prevent botulism. You should always use cure when making Jerky or Snack Sticks. Cure should be used at a rate of 1/4 level teaspoon per pound of meat. NO MORE. Cure is always pre-measured and included in all Backwoods Seasonings, so you always use the correct amount. One thing to remember - all the m a?