Every time I think I've learned something about cures, a whole new world of ignorance opens up for me. When I try to use on-line calculators for cure ratios, they seem to be only for ground meats, cure directly added. (1 tsp. (5 grams) to 5 lb.) meat. When I try to get ppm of a gal (8.33 lb) brine like Pops (of 1 ounce (28 grams) or less), it shows WAY over the limit. A whopping 464 ppm! Yet everyone says his is a weak cure/brine. And yet you don't have to figure weight of meat into it. Just so it's covered. You can see why I am confused. I'm not doubting Pops at all. I've used his brine. I just don't understand the strength as being weak. So - in layman terms Please! What is the "upper" and "lower" ppm limits of cure#1 in 1. Immersion brine? (I assume this ppm is much higher, due to small amount of pick up by meat?) 2. Injection? Is this mixed difference than over all brine? Stronger or weaker? 3. Equilibrium? (I think this ratio is the the same as directly applying to meat. (1 tsp or 5 grams to 5 lb.) 4. Is there a different cure ratio for different meats, or just the salt & times? For right now, don't give me calculations for computing ppm. Just give the upper and lower ppm limits please. I'll deal with the calculations with a "calculating guru" on the site who loves his math. LOL He's pretty good, and I'm pretty slow, but we'll get there. LOL Remember... the KISS principle. After all, look at who you're trying to help. I have to start slow, and continue slow. It's the way I am. Sorry for that. Thank you for your help. I appreciate it.