8 tbsp. of Morton tender quick or equivalent "cure"
1/3 c. brown sugar
1 tsp. garlic powder or 1/2 tsp. of liquid
3 qts. water
2 tbsp. pickling spices
1/2 tsp. pepper
5 lbs. of meat, well trimmed, no fat, solid cut that has been de-boned
1 head of cabbage
Potatoes, carrots, and celery are optional (6 of each)

Put 1 quart of water in pan and mix "cure" and brown sugar in and dissolve. Bring to a boil and stir until dissolved. Cool and after cooling add other spices. Put meat into stone ware or a container that will not be affected by a long soak in salt. Add the rest of the water to your brine and spices as you pour it over the meat.

Keep the meat completely covered by the solution for 12 days. Turn the meat and remove any scum that forms, every other day. At the end of the soaking time, take the meat out of the solution and soak in fresh water for 2 hours. Drain all that water off and place the meat in a pot, cover with Fresh water and cook slow for approximately 5 hours (until tender). Add the cabbage and vegetables near end of cooking if desired and cook until just tender.