2x 1.1 lbs of pork bellie using pops recipe. Only change to Pops recipe was the addition of some juniper berries, peppercorns and bay leaves. I also boiled the brine for 10 minutes then cooled it to under 4 degrees before putting the bellies in. After 6 days I removed one of the bellies, I'm leaving the other to cure longer. Pics below are the for 6 day piece. Pork and brine smelt good, no foul odour, cloudyness or scum. Pork smelt like pork still. 'grey' side is the side that was in contact with the brine. nice pink side is the colour from the middle of the piece. Slice: Cooked: I cooked it quite well done... This was green, next step is to smoke it! Flavour was good, a bit sweet and a bit salty. Could taste the pork too. I'm fairly happy with it in its green state, tastes like good bacon.