Hi guys, i was finally able to get my hands on some pork belly. It's about 5 lbs & I'm going to cut it in three to try a few different flavors. I'm gonna use pops brine with Craig's method " bacon the easy way " I don't have a 5 gallon bucket or the room, what I do have is a large bus tray with lid & im hoping the will work for the brine? I've never tried belly bacon yet so I'm gonna leave the skin on two pieces to see which way I like it? Im gonna do one with CBP, one with Maple Syrup & one with garlic/onion. Hoping for any advise in case I'm doing something wrong?