Rather than trust all your measurements of how much Tender Quick to add to the brine, use the "old country" system as given to me by an old German sausage maker. Simply put in the mixing container the amount of water you will be using and be generous, you can always throw some away if you get too much. Place a raw egg in the water and start dissolving Tender Quick in the water until the egg floats to the surface. When it barely floats, you have the correct concentration of the saline solution. It works every time for me!