Hey all I'm new here and absolutely love this forum. I have a question or 2 about brines. 1. If one gallon of brine isn't enough to cover say my 10lb loin how do I go about adding more? Do I just double everything in the recipe? 2. Can Apple juice be used in brine if I was doing a 14 day brine? Sorry if these have been answered before and I'm beating a dead horse.