Dave, let me start with the fact that I'm looking for guidance, always, especially being new to curing beef for jerky, but not a newbie in all things. I still want all advice I can get.
That said, take pops brine of 1 tbls of pink salt to a gallon and know that's WAY within the limits of acceptable curing, maybe even low end as Pop himself states in posts. By that mixture alone I'm well within the acceptable limits of curing.
Which leads to my next point, we can't have conflicting points of view on this board. If that is an acceptable brine, whether it be gallon, quart or pint, we need to stick to it and help people get successful outcomes. And pops brine was solid for ANYTHING, as far as I read it, just takes longer depending on thickness of meat. I respect this forum and the tremendous advice it give but we need a cohesive voice so us jerky lovers are not confused.