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.