Our Maple Sugar Cure makes a great rub, pickel & brine. Mix 1 pkg with 1 gal of water and you have a brine for injecting bacons & hams (including venison hams) & a pickel to cure them in. We give directions for whatever use you need this for. Amount needed does vary on amount of meat. Feel free to contact us with any questions on uses. It's so good we put an appropriate sized pack in all our cured sausage blends.