I have about 2-1/2 gallons of fat/meat trimmings that I'd like to put a slight taint to it before preserving. How much Sodium Benzoate or salt should I mix in to stop the breakdown?

I think if you look on MTP or FNT it tells you how much SB to use per gallon...when I do my deer scraps I use salt and I just layer it, I just add a bunch of salt then layer the meat, I don't think you can add to much salt..i figure I prolly use around a cup of salt to to a gallon of meat...if it don't seem like enough I add more

1 cup SB per gallon meat.
Make sure chunks are not larger than a golf ball and stir daily.
Make sure it has 1 way vent.