that makes 2 of us. Not sure what the deal is but going back and looking at old posts its doing the same to those pics as well. and there were no issues with those prior.
maybe has to do with the site being down over the weekend and some changes were made? @Rick
I've done both wet and dry brines with much better results with the dry. As grainbelt stated you can mix up whatever sweetness you like. Here's a simple one but pretty good. Its ALL per pound of meat.
1- Tbsp of tenderquick
1.5 Tbsp brown sugar
1/4 tsp black pepper
1 tsp garlic powder ( optional)
Mix all the spices together and coat the belly , depending on the size you might have to cut it in half, this is when you do that and stuff em in two 2 gallon ziplocs.
You can add some maple syrup to the bags as well,flip them every day for 6 or 7 days then rinse them off real well, put them on a wire rack and place back in the fridge uncovered. Next day smoke , and like grainbelt said your target internal temp is around 130, let them cool off and wrap up in plastic wrap for the next day of slicing. It might sound a lot of steps but its not that bad, with great results!! Good luck.