Instructions: This is the recipe, from Joy of Cooking, that I use:

Mix above ingredients, and let cool.

Pour over 5 lbs. piece of brisket or other cut.

Add 3 cloves garlic, and weigh down to keep submerged.

Cure in refridgerator 3 weeks, turning every 5 days.

To store, wash, dry, wrap in heavy paper, and hang in a cool, dry place.

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