Doing a 4 pound loin that I got from Costco. The Brine is as follows: 1 Gallon/4 liters of water 350 grams Koshar Salt 225 grams of sugar 42 grams of pink salt 1 large batch of Sage 1 large batch of Thyme 2 garlic gloves peeled and smashed Combined all ingredients into large pot and bring to a simmer stirring to dissolve the salts and sugar. Remove from heat and chill prior to placing loin into brine. I took a two gallon zip lock bag and placed brine and loin in. This recipe calls for a 48 hour brining. I am assuming you can let go longer but the salt may become over powering. After 48 hours remove loin from brine rinse under cold water and pat dry place on a rack and chill for 12 to 24 hours. Hot Smoke until an internal temp of 150 degrees. This recipe was taken from Charcuterie: The craft of salting, smoking, and curing by This recipe was taken from Charcuterie: The craft of salting, smoking, and curing by Michael Ruhlman and Brian Polcyn Will post pics as I go, interested to hear some comments on the curing time only being 48 hours? Most guys here seem to go at least 6 days.