I have an old copy of the Wholesome food act they say the maximun amount of Sodium Nitrite to be added to 100 lbs of meat is 7.1 grams . there are 28.3 grams in an ounce , this means that you need only 1/4 oz of sodium nitrite . The government has since reduced the 7.1 figure as they felt it was too high. What you are probably adding is some type of curing agent that contains salt, sugar and a small amount of nitrate and nitrite.Two compounds that come to mind are "Prauge Powder" and "Mortons Tender Quick" 2 oz of these would be about right.