Here is some photo's of me putting my Boston Butts in a Wet brine. I used Pop's Low-Salt Cure but I did not add any sugar to it like normal after consulting with him about leaving the sugar out first. My family does not like sweet bacon at all. It will be a lot easier to add a little sugar while cooking then it would be to make it less sweet if needed.
Link To Pops6927 Original Low-Salt Curing Brine
Modified Wet Brine recipe I used:
1 Gallon Water
1/2 Cup Fine Ground Sea Salt ( I chose to use this instead of the Iodized Table Salt I had in the kitchen )
1 Heaping Tablespoon of Cure #1
I had to add additional Wet Brine below:
1/2 Gallon Water
1/4 Cup Fine Ground Sea Salt
1/2 Heaping Tablespoon of Cure # 1
If you are wondering what the heck those tubes are in the tube you can follow the reasoning for them in my following thread.