Dan Gill
1 cup of salt (preferably non-iodized dairy, kosher, or pickling)
½ cup of sugar (I like molasses)
2 tablespoons of ground pepper (I use freshly ground)
1 tablespoon each of granulated garlic and granulated onion
Other, such as allspice, ginger, rosemary and red pepper.
Use a non-reactive container such as plastic, glass or stainless steel.
Cover completely with brine and refrigerate for about 12 hours.