I am now using my low salt curing brine with pork and beef
as well as poultry.
To each gallon of water, add:
1 heaping tbsp pink salt #1
¼ - ½ cup salt
½ cup white sugar or substitute
½ cup brown sugar or substitute
any other flavorings you would like, such as maple extract, whiskey, pickling spices (corned beef, pastrami, etc.).
Stir thoroughly. Do NOT heat. Pour over meat until submerged and weight down in a container or food safe* container.
Food Safe Container: must have this sign on it: