Eric

Waaaaaaaaay too salty. This is around a 7% brine solution and it should be 3-4%. Had to pour out 2/3's of the brine (once done and I found how awful it was) added 1/3 vinegar and 1/3 water back in. Still not good but acceptable at that point. This recipe should be re-posted with acceptable salt content and @Chef John should TASTE his recipes first. 1 Tablespoon per cup brine is TOO MUCH.

I used dry rosemary as our rosemary bush isn't as productive as the author's, with real garlic and onion powder, etc. The herbal qualities didn't come through and I think a lemon/lime garlic basil marinade would work better. Addition of bacon is always a plus. :)