Went to Sam's today and bought myself a MES 40 2.5 and the 3 year warranty. Since I'm a plus member my warranty goes to 4 years so not to bad. I already bought a mailbox for the mailbox mod and picked up a AMNPS with some PMC pellets. While I was there I picked up a whole pork loin and got it put into some pops brine as soon as I got home. I injected the loins with the brine while they were in the bucket before putting the lid on. I used a Ziplock and filled it full of brine and laid it on its side so the brine in the bag had access to the brine in the bucket. My thickest part was 2 3/4" and using knowledge I have gained here it needs to cure 1 days for every 1/2" and add 2 days for safety right? 2 3/4" = 5.5 halfs so thats 5.5 days add 2 days for safety and that makes a minimum of 7.5 days correct? I also picked up 2lbs of Mild Cheddar to smoke once I get the MES seasoned.