Recipe - Home-Cured Corned Beef

4 pound Beef roast
4 tablespoon Curing salt
6 Garlic cloves; peeled
3 Bay leaves
1/8 teaspoon Whole cloves; (3)
2 tablespoon Whole coriander seeds
2 tablespoon Whole peppercorns
1 tablespoon Whole mustard seeds
One fourth cup Brown sugar

Combine garlic, bay leaves, cloves, coriander seeds, 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. From: Dorothy Flatman
Posted to recipeludigest by "Diane Geary" diane@keyway.net on Mar 12,
1998