Thanks Kent. Let me give you some more detailed information. I use
4.44 lbs of brine per 10 lbs of pork. The brine is very dense and
sticky, and about 80% of the weight is brown sugar and molasses. I was
slightly off on the original NACL %, since I did not account for the
NACL in the cures I use. Here's how everything breaks out.

Salt (NACL) - 18.970%
Sodium Nitrite - 0.117%
Sodium Nitrate - 0.072%
Brown Sugar & Molasses - 80.842%