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First CB is in the Brine!


Joined Oct 27, 2013
Since I can't easily find pork bellies I decided to go for a Canadian bacon using a pork loin.  Made Pop's brine using:

1 gal water

1 cup granulated sugar

1 cup dark brown sugar

1 cup kosher salt

1 TB cure #1

Not very exciting but here's a shot of the pork loin just after I dropped it into the brine.  I weighted it down with a small pyrex bowl.  I'm sticking with the "no pictures, didn't happen" creed.  Got the 2-gallon food grade bucket with lid at my local homebrew shop.  The loin has a radius of 2", do you think it will be ready by next weekend (10 days) or should I let it go for 14 days?




RIP. Gone but never forgotten.
OTBS Member
Joined Apr 4, 2013
Just a suggestion, slip in some maple extract..... That smell will drive ya wild and you'll swear you can taste it.

Looks like a perfect start, cleaned washed and in a cold brine bucket...... See how long you can wait. I just did a whole loin as a ham cure....  so we'll see who breaks down first.

Passing on a suggestion, I find clorox to be my best friend these days. I wash everything including the kitchen sink before starting any raw meat work. I finish with a clorox wipe after cleaning it all up really well afterwards. Its from the old days, and then remembered during hurricanes to still use clorox. Any kitchen tool. pot, or pan always gets a clorox wash down.

Looks good, you're gonna love what you get for your patience.


Thread starter
Joined Oct 27, 2013
Thanks, Foamheart.  SWMBO ensures I sanitize the place after processing any raw meat.  We always keep a spray bottle of 10% bleach solution to clean up cutting boards, utensils, etc.

I like the idea of maple extract and I'll see if I can find some around town tomorrow.  What's the recommended dosage for a one-gallon volume?

It's resting quietly in the garage fridge and I'll probably break down first...


Meat Mopper
Joined Aug 5, 2013
I just finished some CB using Pop's brine, you're in for a treat. I had mine in for 14 days and it turned out great.

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