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Using Pops brine, is it safe to just continue adding gallons of the brine without an increase in meat? Doing an 9 lb belly and Im doubting one gallon will cover it safely. Thanks.
Thanks guys. Put it in a 2.5 gallon ziploc by cutting it into 3rds and then in the fruit crisper in the fridge. The meat is touching but is completely submerged. Doo I need to turn it in pops brine or just leave it?