I had this little flat in the freezer.
Mixed up a gallon of pops brine while I waited for the pickling spice to show up.
BDSkelly used this on his and he liked it.
Mixed up 2 tablespoons in a cup of water and simmered it.
After is cooled I added it to the brine.
Left it in the brine for 8 days.
Cut I piece off of the end, looks cured.
In the fridge to dry till tonight then I will season it and cook this weekend.
I cut of some of that ugly fat off.
Will post when it goes on the mini.