wrote on Apr 7^th, 2006 at 1:47am:

lotalota I would very interested in learning to corn a roast!  Any info on this would be great! Mark

I'm happy to provide it!

Mix:
1.5 pounds of salt--I used Morton's Canning and Pickling salt (no iodine, just salt)
5 oz of sugar
2 tablespoons of peppercorns
1 tablespoon of whole cloves
6 bay leaves
10 tablespoons of pickling spices
2 onions, chopped
12 garlic cloves
1 tablespoon crushed hot red pepper
1 tablespoon red hot chili powder
several small hot peppers, cut in slices

Mix up all of the dry ingredients above in a huge zip lock bag (2 feet by 1.7 feet).  Then add enough cold water to make the total volume about 3 gallons.  Mix this all up so that all the salt is dissolved.  Add the meat to the bag, squeeze all the air out, and carefully seal the bag.  Put this bag in your cooler, put a bag of ice on top of the bag, and put the cooler in an unheated room that hopefully stays between 30 and 45 degrees.  Put a bag of ice on top of the bag, in the cooler, every day or as needed to keep it cold.

Cure for 2 weeks in a cool spot, preferably around 38 to 40 degrees F.  If you can't do this for every 15 degrees over 40 add 1/3 cup more salt.  Every few days gently mix the bag (don't pop it!).

Now, when it is cured you can freeze it or cook it right away.

Here is how you cook it:

Rinse off corned meat an put in large stew pan.  Cover corned meat with water and simmer for 2-3 hours or until tender.  Add potatoes and carrots one hour before serving, add cabbage 30 minutes before serving.

Serve with horseradish and hot mustard if you like.

Absolutely delicious!  Served with hot cornbread and homemade apple pie.