First CB is in the Brine!

Just a suggestion, slip in some maple extract..... That smell will drive ya wild and you'll swear you can taste it.

Looks like a perfect start, cleaned washed and in a cold brine bucket...... See how long you can wait. I just did a whole loin as a ham cure....  so we'll see who breaks down first.

Passing on a suggestion, I find clorox to be my best friend these days. I wash everything including the kitchen sink before starting any raw meat work. I finish with a clorox wipe after cleaning it all up really well afterwards. Its from the old days, and then remembered during hurricanes to still use clorox. Any kitchen tool. pot, or pan always gets a clorox wash down.

Looks good, you're gonna love what you get for your patience.

I just finished some CB using Pop's brine, you're in for a treat. I had mine in for 14 days and it turned out great.