The sauerkraut thread just brought to mind it is time to make corned beast. I say beast because my herbivore of choice to make it is not a beef but venison. The old way of making corned beef was similiar to making the sauerkraut actually except more emphasis on salt. I have done it that way but unlike the originators of the process, I cannot get used to the idea that mold on top can be ignored. At least that is what I was told. A much easier and faster way is a gallon zip lock bag in the vegetable keeper.
I wash and pat dry a roast no thicker than four inches and of a size that will fit in the bag and seal. Lay meat on a large plate or cutting board and liberally sprinkle Mortons Tenderquick over all sides of the meat. Thoroughly cover all surfaces but do not cake it on. Put meat in zip lock. Throw in a generous handful of pickling spice and three or four bay leaves. Seal the bag and put in the refrigerator. I use a vegetable bin where it is out of the way. Turn the bag every day for six days. On the seventh day, roast or boil as you would with any corned beef. If I am not going to immediately use it, I quickly rinse it off and freeze it. I have found that the best wrap for meat before freezing is shrink wrap. I get a roll 18" long and it lasts for many many years. I wrap multiple critters a year and it provides air tight storage and protects against freezer burns well as anything.