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?
Ron
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?
Ron