Picked up the bacon cure from Cabala's (Cabala's Smokehouse & Butcher Shop) and the 8# pork loin from Sam's club
My question is if I do the liquid brine, is one gallon enough to do 8 # of loin ? I thought for my first time the premixed
route would be the simplest . Seems like 1 gallon isn't enough brine and if it is ,is this why you flip and massage daily?