On 10-15 I bought 1 case of loins from Sam's Club. It weighed exactly 50lbs and was $1.99 per lb. I trimmed and quartered and injected the 6 loins with Pop's brine. This is how I like Pop's Brine: 1 Gallon Water 1 Cup White Granulated Sugar 3/4 Cup of Brown Sugar 3/4 Cup of Kosher Salt 1 TBS of Cure #1 (Thanks once again Pops!!) I used 2 buckets and put 1 batch it each and covered with a Ziplock bag full of water. This is the maximum amount of meat I can fit in 2 buckets and all I have room for in the extra fridge. Today is the 11th day and I'm going to smoke them tomorrow. I pulled them tonight, rinsed and put them on the sausage racks in front of a fan to form the pellicle. I'm planning on smoking until the IT is 142 then rest and then in the fridge. I'm going to smoke at a low temp to prolong time in the smoker to get some good smoke on them. A couple of early pictures. I'm smoking these a little earlier than I planned because I finally found a local place where I could buy pork sides and belly meat ($2.50 lb). They are defrosting and the brine buckets will be needed right away.