Home-Cured Corned Beef

10 lb Beef roast
Curing salt
5/8 cup Pickling spice
10 Whole cloves
1/3 cup mustard seed
1/3 cup Peppercorns
5/8 cup Brown sugar
2 1/2 tsp Saltpeter for color, opt
2 1/2 Tbsp Garlic cloves, crushed

Combine garlic, bay leaves, cloves, peppercorns, and mustard seed in
blender. Blend until coarsely chopped. Add brown sugar. Set aside. Trim
roast (venison, beef, etc.), weigh and measure 1 level Tablespoon of
curing salt per pound. Add measured curing salt to spice mixture you set
aside. Rub spice mixture into roast, pressing in well. Measure roast at
thickest point. Place into heavy freezing bag and close securely. Place in
shallow pan in refrigerator. Cure 5 days per inch of measured thickness,
turning bag daily. At end of curing time wrap and freeze.

To cook: Drain juices, if desired rinse thoroughly under cold running
water to remove extra salt and spice pieces, wrap in foil and bake sealed
at 300 degrees 2 to 3 hours or until tender. Or use in any corned beef
recipe.


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