Was preparing to make corned beef, and read the recipie in the book Charcuterie. The recipe calls for one ounce (5tsp) of pink salt for 5lbs of brisket and 1 gallon water. That struck me as a lot. Is the increase becasue it's not being incorporated into the meat like it would in sausage, or is that a huge amount of cure? Several of the recipied in the book seem to be cure heavy, but I'm not that schooled in the art. Thanks!