ok for those of you with a little more gumption and the willingness to try something different try this. and if it don't make your mouth and belly "happy as a pig in $&*#" then you ain't doin it right, as my Grandfather would say! this works great with any wild game meat/cuts and was actually created for that purpose. it takes time to do it depending on the Temperature but the end results will be worth it besides what else is their but time, all the Rocket Science has been done so follow the recipe to the letter and you won't be sorry! I use one of those big blue plastic 55 Gallon drums cut in half that I picked up at the local Feed store and wash it out real good by using 1 gallon of hot water and a tablespoon of Bleach this is the best way to sanitize the barrel.
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Here are the ingredients to make up 6 gallons of corning liquids. If this is too much cut the recipe in half or if too little double it.

10 ounces of sugar
2 ounces of sodium nitrate (Get from your druggist)
1/2 ounce of sodium nitrite (Get from your druggist)
3 pounds of salt.
3 level teaspoons of black pepper.
1 level teaspoon of ground cloves.
6 bay leaves
12 level teaspoons of mixed pickling spice.

If you care for onions, mince one onion 3 inches in diameter.
If you care for garlic, mince 4 garlic cloves.

Put the ingredients into a pickle crock or glass jar and add enough water to make a total of six gallons including the ingredients.

The ideal temperature for corning meat is about 38 degrees. During the fall or spring months this not too difficult to get. In the winter you can use an unheated part of your basement for corning meat. During hot summer months it is hard to find a place around 38 degrees. Higher temperatures will not affect the end result of your corning at all but for every 15 degrees of higher temperature than about 38 degrees add one third more salt. At about 83 degrees for example add 3 more pounds of salt making a total of 6 pounds of salt used.

Now place your meat into the liquid. If it tends to bob up put a heavy plate on it smaller than the inside of the crock to keep it down. Cover well. A good piece of the round is wonderful corned but you can take poor pieces of meat like the brisket and corn it to make it easier to eat.

Leave the meat remain in the corning liquid for 15 days. On the fifth and tenth days stir in the liquid well and remove the meat and put it back in a reverse position. After the fifteenth day remove the meat. Use what you want for immediate use and store the balance in a cool place.

The meat at this stage has a dull unappetizing color but pay no attention to this. When cooked corned meat turns a beautiful fresh red
meat color that is very, very, appetizing.

Shouldn't one of them be sodium nitrite not both nitrate? I believe it should be 2 ounces of sodium nitrite and and 1/2 ounce of nitrate. Correct me if I'm wrong. According to the way you have it written you are using 2 1/2 ounces of the same chemical compound.

I have an old copy of the Wholesome food act they say the maximun amount of Sodium Nitrite to be added to 100 lbs of meat is 7.1 grams . there are 28.3 grams in an ounce , this means that you need only 1/4 oz of sodium nitrite . The government has since reduced the 7.1 figure as they felt it was too high. What you are probably adding is some type of curing agent that contains salt, sugar and a small amount of nitrate and nitrite.Two compounds that come to mind are "Prauge Powder" and "Mortons Tender Quick" 2 oz of these would be about right.

Yes you are correct sorry for the typo I'll see if I can correct it