Bought a usda choice angus brisket, 15lb. Trimmed and now have two portions of flat and one point. Want to make corned beef using equilibrium cure calculator from (http://www.diggingdogfarm.com/page2.html). I don't want to soak the corned beef in water after the cure to remove excess salt. What I mean is that I want the cured beef to contain the proper amount of salt right out of the cure. Then I plan on preparing it sous vide and then searing. My question is this: what percent salt should I use in the cure?