How much salt per pound of meat?

When it comes to curing or preserving meat, the general rule of thumb is to use 1/4 teaspoon of salt per pound of meat.

Yes, you read that right - 1/4 teaspoon! That might seem like a paltry amount, but trust me, it's just enough to get the job done without overpowering the natural flavor of your hard-earned kill (or store-bought meat, if you're not quite there yet).

Now, I know some folks swear by using more salt - up to 1/2 teaspoon or even a whole teaspoon per pound. But in my experience, that's just too much. You want to preserve the meat, not turn it into a salty sponge. So, stick with the tried-and-true 1/4 teaspoon ratio and you'll be enjoying your cured meats for weeks (or months) to come.