5 lb. beef brisket (fresh)
8 garlic cloves

Pickling Brine:

1 tbsp. sugar
2 tbsp. mixed pickling spices
8 bay leaves
1/2 oz. saltpeter
1 1/2 cups salt
1 gallon water (16 cups)

Combine sugar, spices, salt and water; boil 5 minutes and cool. Place beef and garlic in a crock. Pour brine over the top and weight meat down to keep it submerged. Tie cheesecloth over the top of crock and cover with a plate. Pickle for 12 days in the fridge, rinse and use as any corned beef.

Submitted by: Sidney Payne