I have been an memeber of the forum for quite a while and get on every once in a while for a little guidance. Well like a bad penny, here I am again. I have an ever lasting question that Okie and I have discussed, don't know if he remembers about it or not. The question is: How much tender quick do I put in a basic brine of, 1gal water,1C K Salt, 1C DB Sugar, + some spices that I like. This would be my basic brine that "I" like. I use it for Salmon and Pork. It's more a Salmon brine because of the spices I use, but it works well on the pork I am told by some of my customers. In addition to the original question of how much TQ do I use per gal (If you can do that) the other question is, can you brine too long? Here is the problem, I like to make up a gallon or 2 and use it for a couple of shoulders or a couple of salmon. All of this is now done without TQ. I vacuum tumble my salmon for 20 min, rinse, let dry for 30 min in my dehydrator @ 120 deg, smoke for 45 min in my cs150 @ 170 deg with no preheat. It turns out great everytime and my cutomers love it. My pork butts are brined for 4 days rinsed and seasoned with Mrs Dash Chipotle seasoning and cooked for 10 to 12 hrs, depending on ambient temp and humidity @ 225 deg. After all that, do I even need TQ and if so how much in the gal of brine do I put in. None of the product is ever out of the temp danger zone except for the cooking time, the drying time (for the Salmon) and the tumbling time for the salmon. When I tumble I bring the brine and salmon out of the frig at the same time so they are both @ frig temp, around 36 to 40 deg. If you have any idea what I am talking about, because of my writing skills, let me know what you think.