Wet Brine:
3 gallons (Canadian thank you very much) of water
4 cups Sea Salt
5 cups demerara sugar
2.5 cups real maple syrup
1 bag peppercorns
A decent handful of chopped dill.
Should mix this a fair bit before you need. it so it can settle.
Test run by dropping a fresh raw egg into the mix:
She floats, all good- Carry on...
If not, a smidgen more salt, whip into a frenzy, and re-try until it does.
Toss the loins in - no need to rinse.
Now about as fascinating as watching paint dry.
Stir occasionally through the eve.
Let percolate.
Tomorrow desalination, onto prepped grills, and begin the glaze process (if all goes well...)
Cheers,
Nog