Let stand 2 weeks in refrigerator turning over daily. Blend until coarsly chopped. Add brown sugar. 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 use in any corned beef recipe.