Spices to "corn" your own beef or venison.

Use the entire spice pkt. per 5-8lbs. of beef or venison.  Use after brining beef/venison for a week in brine.

SALT BRINE:
2 qts. water
1 cup kosher or pickling salt
1/2 cup white vinegar
4 Tbsp. sugar
Bring to boil and cool completely.  Immerse meat into this brine in a large plastic roasting bag along with 4 large garlic cloves.  Tie off bag and place into a large pot and keep in the refrigerator for 7 days, turning meat daily around in the brine.  No need to open the bag - just move the meat and juices around to keep it soaking evenly.

On day 8 remove the meat from the brine and discard.  Rinse the meat and then place it in a large pot and cover up to 3/4 to the top of meat iwth water.  Add the CORNING SPICE PKT. and bring to a boil and then simmer for 3.5-5 hours on low/medium heat covered.  Meat is very tender but not bright pink like you  are used to seeing in the prepared CORNED BEEF as their are NO NITRATES to color it.  It is very tasty and makes terrific sandwich fillings, sliced thin or served with fried cabbage and stewed potatoes!