I have been reading on here quite a bit since I joined a couple days ago. One thing that I have noticed is Pop's wet brine is used for ham, bbb, and canadian bacon. If the same brine is used what makes them different? Also, I am looking to do a ham for christmas and am leary of using bone in pork because I dont want to mess it up. The injector I have is only 2-3 inches long and worried that I wont be able to get to the bone far within the meat to avoid bone sour. Also, I am curious of what kind of cuts of meat I should use for bbb,cb, and ham. I have cure #1 and kosher salt. Also, if I put extra ingredients in the brine will it dilute the cure in the brine? Also would I use the one gallon of water to 1 tbs of cure for a small roast of say 2 pounds or could I cut that in half? Lastly, making a ham, what other ingredients should I put in it to get a taste of ham that you would buy in the store? I know that most here will say that store and homemade dont compare but I want to think that you have to add more than just brine and smoke. Thanks to any and all that answer this for me.