Curing questions

[donr]

I am planning on making some corned beef with Pops' brine cure recipe.  One question I have is how much brine to add to a given amount of meat?  Does it just need to be covered, or does it need to sit in a certain amount of brine?

If I am using the same brine flavoring recipe for multiple cuts of meat & species, can I put them into the same "bucket" of brine?  I know different cuts of meat will require different curing times & assume I could remove the thin ones first?  

Thanks for the help.

Don

 

[uncle_lar]

I always mix up enough to cover the meat well usually about a gallon and a half will do most things that I cure. As long as you mix the proper amoutn of cure with the propewr amount of water it doesnt really mater  how much you use.  as far as different cuts or types of meat. I would brine them seperately.