Hey I'm using the hickory kit cure and I'm trying something a little different. I'm making a wet seasoning and cure. I have 2 lbs of slice beef muscle and I used 1 tablespoon of cure with 3/4 cup of water with my seasoning. Do you think that's enough cure and how long do you think I should cure it for? I have it in the fridge right now cureing. Thanks for any information you can provide. I had it in the fridge over night and now it looks like it might be turning grey? Also the roast was starting to change color a bit in the first space but it smelt fine so I don't believe its going bad.