I have used Pop's brine a couple of times. Once was just me winging it with some sliced flank steak that I hung in the smoker to try and make jerky. Came out more like snack sticks because I was running out of time and I cranked up the heat to somewhat cook them. It wasn't jerky but tasted really good. Not salty.
I then bought two fresh turkey legs. Big legs at about two pounds a piece. I put it in Pop's brine again for three days. Came home and I didn't have time to do them in the smoker so I baked them in the oven. Looked awesome, very juicy, but it didn't have much flavor. The meat had a really pink hue to it and there was no denying that the cure had gotten through to the bone. I had added a lot of garlic, black pepper and onion powder to the brine. But even with the full amount of salt with the turkey legs, I didn't taste much salt! (Or really much flavor for that matter, if I had time, I'm sure smoking would have helped on that front.)
I was just using some Diamond kosher sea salt. It is a big crystal salt which I know that when measuring by volume is a lot less sodium than table salt for example. Long story short, what salt should I use?
Does anyone have the total amount of weight the salt should be?
Thanks in advance for the responses.