I have a new container for brining. It is a square tub. I have a large pork loin (8 pounds) to make back (Canadian) Bacon. If I cut it in half, I can put both pieces of pork loin in it with a 1/2 inch space around each piece. It would only take 1/2 gallon of brine to cover it.
Is there are minimum amount of brine per pound of meat or am I good to go?