if you want to make corn beef, go on line and buy some commercial grade pickling spice. I go to Allied Kenco, but there are a number of good spice suppliers. The spice mixture you get in the grocery store is too "mild" because it is intended for pickling vegetables, not 2 or 3 inches of beef. Also, when you go to cook it, a good soak in cold water for several hours help the cure equalize. Cures in store bought corn beef are not as strong because they are vacuum packed. Been making my own corn beef for years, and this is something I learned from trial and error, not something I read on the interwebs. BTW, if you lightly smoke your corned beef, it becomes pastrami and you save even more money. When you go to cook it, give it a long soak in cold water. This helps the brine/cure to equalize, and removes some of the salt. Don't worry, you can't "uncure" it. Store bought corned beef has a weaker brine, because it is vacuum packed.