Combine garlic, bay leaves, cloves, coriander seeds, peppercorns, and mustard seed in blender. Blend until coarsely chopped. (Note: works just as well to leave spices whole, just break up the bay leaves a little). Add brown sugar. Set aside. Trim roast (venison, beef, etc.), weigh and measure ONE LEVEL TABLESPOON of curing salt PER POUND OF MEAT. (Note: I use Mortons TenderQuick .) Add measured curing salt to spice mixture you set aside. Rub spice mixture into roast, pressing in well. Measure roast at thickest point. Place into heavy freezing bag and close securely. Place in shallow pan in refrigerator. Cure 5 days per inch of measured thickness, turning bag daily. At end of curing time wrap and freeze or cook in your favorite corned beef recipe. To cook: Drain juices, if desired rinse thoroughly under cold running water to remove extra salt and spice pieces, wrap in foil and bake sealed at 300 degrees 2 to 3 hours or until tender. Or use in any corned beef recipe. Dorothy Flatmans Note: I have used this recipe with excellent results on both beef and venison roasts. Our family favorite is beef bottom round roast well trimmed. The flavor is very close to Shensons Old Fashioned in flavor. The meat is a nice red in appearance when cooked much like the recipes calling for saltpeter preserving. I have set the serving size on this to match the size of roast we most commonly use, and adjusted the spices accordingly from the original recipe. If you use a different size roast, just have your recipe program calculate the amount of ingredients for the new "Serving Size". SOURCE: Adapted by Dorothy Flatman from a recipe in the Oregonian FOODday From: Dorothy Flatman Date: 08-19-97 Cooking Posted to MM-Recipes Digest V4 #4 by "Rfm" on Feb 01, 99