Brine/Wet cure question

[Whisky Fish]

Is there a general rule of thumb for quantity of cure + quantity of water for x amount(weight) of meat?
Or do you follow the general rule of 1 tsp per 5lbs(for #1) and add just the amount of water needed.
I'll be curing about 15 lbs and the recipe I've got calls for 2 gals. + 2 Tbls of cure for 5 lbs.
That would be 6 Tbls. of cure? sounds like a bunch to me.
Any thoughts?

Thanks
JT

[lcruzen]

JT,

I asked this question awhile back. This is the link to the thread and should answer your question. I've used this method twice now and it seems to work well.

http://smoked-meat.com/forum/showthread.php?t=4997

[Whisky Fish]

Right on, thanks! Just what I was looking for.
Owe ya one\_/

JT

[Richtee]

Right on, thanks! Just what I was looking for.
Owe ya one\_/

Can I have one too- by osmosis? (Little brine/cure joke there... VERY little )