
Prague powder ratio ok?
Making this recipe [https://www.jamieoliver.com/recipes/beef/homemade-salt-beef/\](https://www.jamieoliver.com/recipes/beef/homemade-salt-beef/) which has a brine ratio of 2L water, 200g salt, and 30g prague powder #1 to 1.6kg of beef.
I made it with 0.5kg of beef, submerged in the brine for 4 days in the fridge. Afterward I froze it because I was going to be away for a week.
I'm back now and trying to figure out whether it's ok to use a smaller piece of beef in this recipe and whether it resulted in an unhealthy level of nitrites, or does the brine ratio matter more than the meat weight?