Amount of cure #1 to add is 85g. Too much?
Time to cure 10 hrs. Too little?
They advise to smoke it afterwards for 5 hours in 130F slowly rising to 165-170 until internal 154F.
For 2 pounds of chicken
Digging Dog calculator:
For two pounds of chicken and one gallon of water you should use 11.73 grams of Cure #1. It also won't cure overnight. Overnight brining is usually salt only to enhance moistness in the cooked product.The recipe is dangerous.Those are dry cure rates; he's making a brine. I'm not a brine cure expert so I'll leave others to determine the correct rates, but it does seem very high.
It is 0.25% not 2.5%I am not an expert but familiar with curing. I think the recipe might be OK. Recipe looks ALOT like Mariasnki's smoked chicken from memory. Gonna shout out to curing guru daveomak and get an expert double check.
1G water = 3,785g.
85/3785 = .022 = 2.2%
2.5% is the common rate
All that being said, use Pop's. Easy and awesome. I use the low salt version and have 5lbs of drums in it right now.
WRT to cure time, I have seen a few guys say they like a light cure on chicken. For full cure, I think you need a few days if injecting and a week if not.