bigwheel wrote:Sorta but not quite. You want to sub out some of the salt for TQ not all of it. Try 1 cup of TQ and 1 cup of pickling salt in conjunctiion with two cups of brown sugar. Should work just fine and not need rinsing. Now this be for a two gallon batch of brine. I like to cook it till the temp peaks out and don't seem to want to go any higher. Happens around 175-180 or so. Once it peaks out continuing to cook just dry it out like Papa say.
Yeppers, just like ol' BW say... don't take it much past ~170Â°, slice thin... it's good eats!