Just mixed up a gallon of Pop's brine for some Canadian Bacon. 1 gal water 8 tbs Kosher salt 2 tbs picklng spice 1 tbs garlic powder 1 tbs onion powder 1 cup white sugar 1 cup (packed) brown sugar 1 tbs cure #1 Mixture cooling right now. When cool, will add cure #1 and poor over pork loins, cure for 14 days, then smoke in my Smoke Hollow. Fridge right at 38 degrees F. I have a question. I would like a fairly heavy coating of crushed black pepper on it when finished. Do you think a light brushing of maple syrup would be beneficial, or would it just make a mess? In the past, a lot of the pepper falls off. Pics coming, promise. Thanks.