When we pulled this recipe from Aunt Regina’s files, everyone got excited because this was a really popular recipe with the family. But, as Aunt Regina says, “You really get into a job when you make that.”

Williams-Sonoma carries pink curing salt, but I’m not sure it’s any different than the Morton Tender-Quick her recipe calls for. All pink cures have the same concentration of sodium nitrite, 6.25 percent, the meat guys say.