How about I just make post #300 completely off topic.
Greg
For 6 lbs of meat. (most any cut will do. We usually use round or a brisket)
8 cups of water
1 ½ cup salt
3 tbsp sugar
2 tbsp pickling spice
4 cloves garlic (crushed) or 4 tbsp garlic powder
1 tsp whole peppercorns
2 large bay leaves
(if you don’t like garlic as much as we do feel free to cut the amount in ½)
Bring everything to a boil and then let cool off.
Place the meat in a large zip lock bag (I usually have about 2 lbs per bag)
Divide the solution between all the bags. Seal them getting as much air out as possible.
Refrigerate meat for 5-7 days turning the bags over at least once per day.
After 7 days it is ready to cook.
Cook as you would regular corned beef (boiled with potatoes, carrots, & cabbage). Dump about ½ of the solution that is in the bag into the pot (if you dump all of it in it won’t hurt it but it will be very salty).
If you don’t want to cook it immediately you can throw the entire bag into the freezer and get it out whenever (this is what we usually do. We make up 15-20 lbs at a time and freeze most of it)