So in researching trying to find out how the amount of cure in a brine solution is calculated I found this http://www.sausagemaker.com/product..._Level_in_Brine_with_InstaCure_(Imperial).pdf Can someone explain to me what is meant by 10% pump? Is it physically pumping brine into the meat like injecting or just the amount off weight gain from green weight? Or something entirely different? I was curious because some recipes I see came out to ridiculous levels of nitirite. I understand that it's because it's a gradient brine not equilibrium but a reputable site is saying to put 5 oz cure to a gallon of cure to a gallon of water. I figure that comes out to like 2345 ppm nitrite to water as opposed to pops brine which I think comes out to 283 ppm nitirite. I hope someone can set me on the right track.