Twoalpha, the 2 loin roasts were in the brine for 10 days. I didn't inject them either and the cure had completely penetrated them in that time. I bought a white 5 gallon bucket and a lid at Walmart and it fits perfectly in my beer refrigerator downstairs. I can see me constantly having something curing in Pops brine. You can't go wrong with it. I've done a whole turkey and a venison blackstrap with it in the past and everyone raved about them.
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