Hello everyone, I am brand new here and I have a question. I have 4 pork top loins weighing 4 oz. each that I would like to brine. For my liquid I have apple cider vinegar and for spices I am using basil, thyme, bay leaves and a custom Cajun seasoning blend. I have my kosher salt for the brine as well. My questions are, do I need to boil the vinegar before adding salt? How many tablespoons of the salt do I need? Do I need the whole gallon of vinegar and finally, how long is the recommended time frame to leave the pork in the brine? As you Kay have guessed, this is my first attempt at brining. Thank you in advance.