Butchered a pig this weekend, while researching wet brine recipes there seems to be everything from nuts to bolts for info, but unfortunately a LOT of discrepancies!! Apparently I can't even trust my local butcher, he told me a gallon of water equals 10 lbs, HUH?? I went to scool once upon a time and did the conversion and gallon of water is 8.33lbs, thats a pretty big difference I'd say... Anyways I just wanted to get your take on the brine we ended up creating, one for hams, and one for bacon. I'm using Prague Powder(mine does not specify #1 or #2 but it only has nitrite so I assumed #1) For the hams(~24lbs of netted hams) 1gal(8.33lbs) of warm bottled water 1/3 cup of prague powder (6.4%sodium nitrite) 4 cups of liquid honey 1 cup of brown sugar 1/2 cup pickling salt 1 tsp allspice For the bacons(15.1 of slabbed bacon) 1gal(8.33lbs) of warm bottled water 1/3 cup of prague powder (6.4%sodium nitrite) 1 cup brown sugar 1 cup pickling salt 1 tbsp or coarse ground pepper Thoughts? I couldn't find any reliable sources for how much of this prague powder to use, seemed to vary anywhere from 1 tsp to 4 oz!! Hopefully I haven't poisoned anything, they just went in the brine last night and I was planning on taking the bacons out in 3 days to smoke, the hams in 5 days. Any help is greatly appreciated.