real corned beef

I have been dying for some real corned beef, like you get in a real deli. I can't get it around here (at least not that doesn't taste horrid) Now the stuff in a can is not corned beef, it tastes like dogfood, and typically comes from South America, where it was illegal to import beef from due to health concerns (although the ban was lifted last year in order for us to import cotton, the health concerns such as hoof and mouth, and mad cow are still present there) This is not a fast process, and you need a place to keep a large hunk of beef for a couple of days submerged in the brine (in a zip top bag, but in a waterproof container to catch any leaks). For that pink color you use either saltpeter (potassium nitrite) or pink curing salt (sodium nitrite) the saltpeter seems to be more  available (check the pharmacy). Notice too no corn in corned beef, corning is just another term for pickling

Ingredients:
1 package  pickling spices
1 gallon water
2 cups kosher salt
2 tablespoons saltpeter
1/2 cup brown sugar
1/2 stick cinnamon
1 5 lb beef brisket
Directions:
boil the water,3 tablespoons of the pickling spices, salt, saltpeter, and brown sugar until sugar is dissolved. Allow to cool completely (refrigerate overnight)
Add brisket to ziptop bag, and pour in brine. Refrigerate for 10 days, turning daily.
Rinse under cool water, place in a pot just large enough for the meat. Cover with water, and add a teaspoon pickling spice. Bring to a boil, then reduce heat to simmer. Cook 3-4 hours, or until tender. Slice thin