.....with Pops brine.... picked up a 15 pound rind on frozen belly. Few days in the fridge did battle with the skin last night, wife wants to try to make Chicarones out of it, only recipes I have seen for them entailed un-smoked skin so...on to my question. Cut it into roughly thirds. Plan is to put the 3 parts into 2 Homer buckets submerged in brine, taking them out to rotate them a bit daily. Will be leaving them in the buckets til February 15th, which just so happens to be our 13th Anniversary. Will having 2 of them co-habiting in a single bucket with some rotating be sufficient?