Corned Beef?
Has anyone ever made Corned Beef themselves -- not like, bought some and boiled it, but bought a brisket and corned it themselves? I just bought half a cow in an attempt to switch our whole family to locally-raised grassfed beef (which, by the way, is love!), so I'm loath to go out and buy another big hunk of dead cow with god only knows what in it when we've got an overflowing freezer. I've read the process described in the Joy of Cooking (1970's era edition) and it sounds somewhat dodgy to me, so I was wondering if anyone had personal experience or pointers?