Lucky kids. I made up two 1 gallon batches of brine last evening that spent the night in the fridge. 1 cup of coarse salt, 1 cup brown sugar, 2 tsp #1 cure, black and red peppercorns, bay leaves and rosemary from my own plants, cumin, dried thyme, one garlic bulb and 3 tbs of pickling spice in each batch. Bring to boil and then cool overnight. Today I spent too long having to trim and cut up two large pork loins as I cursed the meat cutters who did them up. Couldn't turn them down though at $1.99lb. All loaded into 4 large ziplocks and in the fridge for4-5 days before rinsing and drying overnight and then into the Big Chief smoker till 130° or so, likely around 5 hours. I'll be set up with back bacon for the year I figure.
Taking a break now and then I'll be into cutting up tomatoes and putting them through the hand crank press, it works real good, no skin or seeds in the sauce. Not sure if I posted a pic of it here before.