Its that time. Yesterday I started my Corned Beef and thought I would share my process. I "Dry Cure" my beef yes no brine to speak of. I use full bottom rounds. The yield is better and the taste is great. After trimming 44 lbs. I end up with 30 lbs of roast, 3 lbs stew meat and the rest is waist. The pieces were right about 3 lbs each except two were 4 lbs. My "Cure/Brine" is 1 TEASPOON of Pink #1 salt and 2 tablespoons of Kosher Salt. I rub all sides with that mix place in a vacuum bag and then add 1 tablespoon of pickling spice. I use the cups to mix the salts well and if any of the pieces are heavier I add more salt. The amount of Pink #1 may be a little heavy for just 3 lbs pieces but as you can see not all stays attached to the meat. I seal all the bags and make sure they are well sealed and place in fridge. I will rotate each piece every week. 5 weeks should be plenty long enough. I will follow up when its cooking time.