salt Beef Cure Newbie Help

[beefcurry]

Hi I'm new to this forum and also new to curing meat.

I purchased a small bag of Irish Salt Beef Cure from the online store sausagemaking.org. I had a 1.5kg briskit and I followed instructions on the cure packet and made the brine. I put meat and brine in tupperware style box for 6 days in fridge. I rinsed meat and then cooked. All appeared ok and meat was a nice reddish pink colour. Although having tasted the meat it was really salty (Actually far to salty) The addvice or help required is how much salt or nitrate is in this salt beef cure mix. I used 100 gram of mixture with 1.5 litre of water. I'm really not sure if i done this correctly and i'm a bit concerned about poisining issues.

Thank you for any advice that can be provided