OK, here we go. Part 2 is on topic.

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I thought you said "Pre-Meal Bacon" and I was like . . . "Yes Please."

Your choice. Let me know how it turns out.

rusnak, the videos are fascinating! By weight of the meant, the brine I used was about 6%. Pretty strong, but the meat doesn't taste salty. Interestingly, the meat became slightly more firm.

^ Yes, of everyone here, I knew you'd appreciate the math. I say just give it a rinse and pat dry. The whole part about letting the meat rest for 1-2 hours seemed odd. I can see if you brine overnight or whatever, but after 4 days I think you're pretty much at equallibrium.