This salt-pickle recipe has been adapted from The Complete Book of Caribbean Cooking by Elizabeth Lambert Ortiz. Note that the brine contains allspice, a native West Indian ingredient. The popular jerked meats of Jamaica also contain lots of allspice, but these depend more on pepper than on salt.
This recipe can be used for either beef, pork, or venison. Or mutton, for that matter. The measures are just right for 5 pounds of meat, and I suggest that you try a lean roast for making this Caribbean version of corned beef.