Just wanted to say a big thank you! I know this is a smoking forum, but the discovery of this brine has made me crazy!
I'm a Brit ex-pat and been in the US for over 30 years and always had the cravings for "real" Brit bacon - ie from the loin. And apart from some trips overseas and some unsuccessful attempts at on-line bacon, it's been a bacon desert.
A few of the ex-pats got together last year to raise some pigs - another joy. Our latest pigs went to the butchers a few weeks ago. The taste of the meat was unrecognisable from anything store bought. Which then led to the research that led to this amazing thread.
First experiments were with a store bought loin - couldn't risk the home raised pork on an experiment...
To cut a long story short, our group has enjoyed boiled bacon (and cabbage), fried bacon - with fat and no strange white substances leaking out in the pan, hocks for the pea soup, brined trotters and next week moving onto bacon spare ribs which will be brined and then boiled. Would like to try the belly pork into what Brits call streaky bacon, but the only thing I'm missing is a contact with a good meat slicer.
I made some minor adjustment to the recipe, but this is pure gold. Cumberland sausage is my next research
My family thanks you - as well as the ex-pats group in Keene, NH.