I did a 5 lb corned beef in a gallon of brine a few weeks ago - a gallon was the suggested volume from pretty much every recipe I saw - and it was a big hit. I'm going to brine two 5.5 lb cuts this week. It would be easy to immerse them both in a single gallon of brine since I brine in a big, thick food-grade bag. Is there any reason one gallon wouldn't be enough? If it is enough, would I need to adjust anything like adding a bit more Prague powder to ensure that both cuts get enough nitrite, or is the makeup of the brine more important than the ratio of brine to meat?
