Brine for Curing Beef

4 quarts water
1 1/2 lbs. kosher salt
1 lb. dark brown sugar
2 Tablespoons pickling spice
1 Tablespoon baking soda
1 gallon boiling water
cold water, enough to cover meat
5 lb. beef brisket

Bring water, salt, sugar, and pickling spice to a boil; boil hard for 5 minutes. Set aside brine to cool. Test the saltiness of the brine by placing an egg (in the shell) in the cooled brine. If it doesn't float, add enough salt until it does.

Thoroughly clean a stoneware crock and lid with a solution of 1 Tablespoon baking soda added to 1 gallon boiling water. When cool, discard solution, rinse the crock clean and allow to dry.

Pierce the meat all over (this helps the brine penetrate) and place in a container with enough cold water to cover, for 1 hour. Remove the meat from the water and place in the crock. Pour the cooled brine over the brisket. Place a heavy plate on top of the meat to submerge it. Place the lid on the crock and store in refrigerator, allowing 7 to 10 days brining time. Remove the brisket from the brine and cook the corned beef according to your favorite recipe for Corned Beef and Cabbage.