Wow, this is 12 hours later. It was all soaked. Did some research and found out I should be doing 4 pounds of salt to every 1 pound of sugar. I had done 3 pounds of salt to 2 pounds of sugar. I will adjust accordingly. The juice should lessen as I go and I am still sitting on a bunch of salt and sugar. No nitrates will be added.

Read about how cured pork should ba allowed to age for about 5 month, but no way I can wait that long. A coworker of Theresa said we can borrow their industrial slicer. They going to get some bacon out of the deal. Win win.

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