Jerky Cure Calculator
Jerky cure, kill temp, and yield from meat pounds.
What it does
Jerky safety runs on cure math and kill temps, not drying alone. One level teaspoon of Cure #1 per 5 lb seasons safely while 160 F internal (165 F poultry) kills pathogens before low-heat drying finishes. Five pounds of beef needs 1 tsp with 5 Tbsp of salt and dries near 20 oz.
The tool above runs the cure line. Enter raw pounds, pick the meat, and it prints Cure #1, the kill temp, and dried yield. Venison adds a freeze-first step for trichinella; poultry steps heat to 165 F.
Federal and extension sources agree. USDA FSIS sets the 160/165 pre-heat with 130-140 F drying, NCHFP demands quarter-inch strips with 140 F drying and the same kill temps, and Oregon State confirms 1 tsp per 5 lb at 6.25% nitrite. Ohio State adds the quarter yield.
Cure precision is non-negotiable. Nitrite overdoses poison while underdoses invite botulism, so weigh grams on a scale and level every spoon. Dry at 145 F or hotter with air moving, and condition finished jerky before bagging.
How to use
- Enter the raw meat pounds.
- Pick beef, venison, or poultry.
- Read cure tsp first, then heat.
- Weigh cure on a gram scale.
- Slice quarter-inch strips.
- Heat, then dry at 145 F+.
Formula
- lb
- Raw meat pounds, 0 to 500.
- heat
- Beef/venison 160 F, poultry 165 F internal.
OSU confirms 1 tsp per 5 lb with 5 Tbsp salt; NCHFP sets 1/4 in strips with 160 F and 140 F drying; OSU gives the quarter yield.
Worked example
Example: 5 lb beef jerky
Defaults: 5 lb beef.
- Inputs: 5 lb beef.
- Cure #1: 5 / 5 = 1 level tsp (5.67 g).
- Salt: 5 x 1 = 5 Tbsp dry brine.
- Heat: 160 F internal, dry at 145 F+.
- Yield: 5 x 4 = 20 oz dried. Tool shows 1 tsp, 160 F, 20 oz.
Reference table
| Raw | Cure #1 | Dried |
|---|---|---|
| 1 lb | 0.2 tsp | 4 oz |
| 2 lb | 0.4 tsp | 8 oz |
| 5 lb | 1 tsp | 20 oz |
| 10 lb | 2 tsp | 40 oz |
| 25 lb | 5 tsp | 100 oz |
Limits
- Cure #1 only (6.25%). Other cures differ.
- Planning math; humidity shifts drying.
- Ground-meat jerky needs extra care.
- Scale accuracy assumed.
Common mistakes
- Eyeballing nitrite instead of weighing.
- Drying without the kill step.
- Cutting strips too thick.
- Skipping the venison freeze.
- Bagging warm jerky.
Try it yourself
Quick checks. Answers sit tucked under each question.
2 lb venison?
Cure 2 / 5 = 0.4 tsp. Salt 2 Tbsp. Yield 2 x 4 = 8 oz. Heat 160 F.
10 lb turkey breast?
Cure 10 / 5 = 2 tsp. Salt 10 Tbsp. Yield 10 x 4 = 40 oz. Heat 165 F poultry.
Questions
How much Cure #1?
One level tsp per 5 lb (6.25% nitrite). Here 5/5 = 1 tsp; 2 lb needs 0.4 tsp.
What temps make it safe?
160 F internal for meat, 165 F for poultry, then dry at 145 F or hotter.
How thick should strips be?
No thicker than 1/4 in so heat and drying reach the center.
How much does it shrink?
About a quarter: 5 lb raw dries near 20 oz per Ohio State.
Does venison need freezing first?
Yes. Freeze 6-in. portions at 0 F for 30 days first for trichinella (NCHFP).
Can I eyeball the cure?
Yes. Weigh cure precisely; nitrite overdoses poison. Level spoons on a scale beat scoops.
Sources
- USDA FSIS: Jerky and Food Safety (160/165 F)
- NCHFP: Jerky (1/4 in strips, 140 F dry)
- Ohio State: Making Jerky (quarter yield, temps)