Staciehill, I don't have nearly the expertise and experience that Tenthunter has, but I will give you what I use. I have a two-gallon SS pot that I use to hold the brining pork belly or pork loin. I like the metric system, so I use a scale to weigh all of my ingredients. I use a meat injector to put a 20% brine into the meat. One thing you might not have is the curing salt #1. Tenthunter gave me a bit different recipe for dietary restriction, so I had to find some Juniper Berries, but the rest of the ingredients were on hand. I would suggest a slicing machine to assist in the slicing of the bacon/ham after smoking/cooking. I have used Tenthunter's recipe, with a few alterations, and developed a recipe for Nova Lox.