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Looks like this didn't post when I wrote it a couple days ago..... --Most of my initial post was poorly worded, I was in a hurry.  What I meant was, is it best to combine the seasonings with the wet brine (so it's basically a marinade?) I wouldn't want it to interfere with the curing process...

I have a question about curing via Brine. "For brine curing, dissolve 1 cup Tender Quick in 4 cups water. Place meat in brine, refrigerate and allow to cure for 24 hours" Is that good for any amount of meat (as long as it is fully immersed in the liquid?) Example, I have about 2 pounds of...