I'm using Pop's Brine and added 1/2 cup of maple syrup (we like it sweet around my house).
This is the best container that I had to do the brine in so it will have to do. I did use a ziplock bag with water in to hold it down. If I continue to do bacon then I will get a better container.
I have it planned out that the belly will be in the brine 17-18 days and then 3 days in the fridge uncovered. This will allow me to smoke on one of my days off.
Any and all suggestions/criticism is welcome!