You are right, there are so many charts, methods and different ways in measuring salt and nitrite. The problem is that the charts are based on the uptake rate if the nitrite and it's not an exact science. I simplified my brining by making an 8% brine and brining the meats anywhere from four days to...

New to the board, sorry if this is in the wrong section. Ive tried searching threads out here but the answer is still alluding me. Trying to demystify the process for myself since there are so many different styles of brining/curing with Cure#1 and the inherent dangers of nitrites. There are differe...