Homemade Corned Beef - Dry Brine - cooking recipe

Ingredients

12 lbs beef brisket (or top or bottom round or eye round or boneless chuck)
1 1/3 cups coarse salt
1 teaspoon peppercorn, cracked
2 teaspoons allspice
2 teaspoons dried thyme
1 teaspoon paprika
1 teaspoon sage
1 teaspoon bay leaf, crumbled

Preparation

Rub seasonings all over meat. Place in a large plastic bag, pressing as much air out of the bag as you can; seal. You will see red juice exude inside the bag which lets you know the cure has begun.
Set bag in a pan or bowl. Weight with a second pan or bowl for the first 2 days. Once or twice a day, massage meat and turn.
The cure is done in about 2 weeks. It will keep in its present state for several months. It just needs to be turned every few days.
Before cooking, the meat needs to be de-salted. Twenty-four hours before cooking wash the cure off the beef and soak the meat in a large bowl of cold water in the refrigerator. Change the water 2 or 3 times in the 24 hour period.
Please note that once the meat has been de-salted it is just as perishable as fresh beef.