I've searched through the forums and read lots of the posts about Pop's brine and bacon. I'm assuming this question has been asked before but I'll be darned if I can find it.
How many pounds of pork belly can I reasonably expect to brine in a gallon of Pop's brine? I've read posts about folks using 5 pounds per gallon so I'm assuming that'll work fine.
I brined a bunch of pork loin in about 3 quarts of Pop's but it didn't come out very pink. I now suspect that it was due to my adding the cure #1 to boiling water, sugar, and salt. I then cooled the mixture with ice. I now know not to do that. One post stated that cure#1 should not be heated. So, reading all those old posts did set me straight on one problem.
Thanks for the help.