British BBQ Society Forums

I used 30g, roughly 3 teasppoons of Prague #1 in 4 litres of brine. I was curing 2.5kg of brisket & reckon I could probably halve the amount of liquid used next time.

Yeah the levels are higher in a brine, but the salt to cure ratio there seems way out of whack. You only need 2.5g of cure #1 per kilo of meat, and I suspect at that kind of concentration that it'd absorb considerably more than it needs. I'm generally not one to be scared of nitrites and nitrates, but that's a lot..