I've done this once before , but wanted to inject this time . I used 1/2 cup kosher salt , and then 1/2 cup each white and brown sugar . For the 1 gallon water , went with 2 tbls cure 1 this time , because I wanted a faster cure . Pumped , then in the brine 48 hours . Dried in fridge over night . I ended up doing this in the oven ,,, it's a long story . Anyway ,, All pumped , then in the bucket . I really like the Briner buckets . Dried over night Just black pepper on the skin Out of the oven ran over a little more than I wanted , but it didn't matter ,,, Note how dry the cutting board is . Cut into the leg joint ,,, Perfect ! Really good , so moist . Flavor was great for just the standard brine and black pepper on the skin . Got another thawing . Going to do Dave's veggie stock injection on that one .