30 g pink salt
Add the above ingredients to 2 quarts of boiling water. Cook until the sugar & salts have dissolved, then let it cool down for a while.
2 lbs, 2 oz of pork loin. All mine for the curing!
And now the loin is combined with the brine in a Ziploc baggie (freezer, gallon sized).
It gets to sit for a few days to cure, then it gets a trip in the hot smoker.
I’d say this is the best “value” smoking-wise. It ended up gaining weight from the liquid brine, and didn’t lose much during the smoking. Fattier cuts shed a LOT of weight while smoking, but it seems like hot smoking a leaner cut with a wet brine = way less weight loss.