Not a stupid question. Mix up 1 gallon of the brine and put the meat in it. You can add enough meat to 1 gallon of brine so the meat stays submerged and fits loosely in the bucket. Put a ziplock bag full of water on top to keep the meat submerged.
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Canadian Bacon using Pop's Brine 2nd try - Page 4
Set up to brine 10 days. Many of the cooks are recommending 4 days max. I am using Meatheads recipe and he recommends 2 weeks. Any idea what is correct? Does 10 days make it too salty?
Follow the simple rule, 1/2 " thickness is 1 day, 3" =6 days + 2 days ( for safety). Then pull it and cut a piece out of the center and end. fry and taste. If it is not penetrated to center or salty enough put it back in the brine. Some people will go as long as 2 weeks.
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