This was for a Pastrami Spare Ribs recipe that is on my website.

1 gallon water

1 cup kosher salt

1 cup brown sugar

2 tbsp Pink Curing Salt (Prague Powder #1)

1/2 cup pickling spice (mustard seeds, coriander, peppercorns, bay leaves, garlic)

1 tbsp allspice berries

Combine ingredients in a pot, bring to a boil to dissolve salts, then cool completely with ice. Submerge the pork entirely and refrigerate, flipping halfway through the week. DO NOT ADD MEAT TO A HOT CURE!