I generally agree with everyone else. I only use TQ as a cure and that at the concentrations on the pack, half oz per pound. As far as brines I use salt only or salt and sugar generally about 1 -1, or 1-2. Time depends on the thickness of the meat, always in a refer. There is a brine on the TQ package but I have never used it.
I have brined salmon in saturated salt, where it will keep virtually forever. Then freshen it in fresh water till it reaches the salt level I want. Smoke or cook in other ways. The high salt basically cooks the meat over time so it has a different flavor and texture, especially from hot smoked or kippered fish.
In the old days when salt was used as primarily a preservative, the Department of Agriculture generally went with 10% salt by weight. Now with my smokette, freezer etc. I am generally between 2% and 4% depending on meat and/or sugar in the cure.