Two firsts for me today: BBB and brine. Used Pop's brine (normally I dry cure belly bacon) for the first time on my first effort at BBB. I used 1/2 gal of brine to 6 lbs meat. (one shoulder cut into 2 inch think flat pieces). The color was a bit inconsistent (more pink that I would have expected) after 10 days with the meat rotated every day. Did a fry test on a more pink looking piece and the taste was really good -- bit "hammy," pink etc. I am interested in your thoughts. Thanks!