Curing your own corned beef is simple but it does require planning ahead so if you haven’t started NOW is the time as corned beef must cure 5-7 days. I used America’s Test Kitchen’s recipe for the spice mixture.
And because I didn’t have a brisket right at hand but I did have a flank cut that substitutes nicely. I speared it about 30 times on each side before rubbing in the spices.
Now it rests in the fridge for 5-7 days. I started a couple days ago so it will be going on 7 on Saturday (St. Patrick’s Day) when I’ll be cooking it.