@GLwempren If you are using sodium erythorbate then you do not need to hold for more than overnight. Even that is really just so the cure and seasoning can equalize within the meat. So, if you are using sodium erythorbate then just inject and hold overnight, if you are not using sodium erythorbate then inject and hold for 2-3 days (though as little as 24 hours would be okay but not recommended) and if you are just brining (no injection) hold for 5-7 days.

@GLwempren Unfortunately no, Celery Juice Powder is Nitrites, it’s just in a “plant grown” form. They are pretty expensive, which is part of the reason that bacon/hams with “No Nitrites added other those occurring in nature” are a good deal more expensive.