The above recipe will not work! The beef has to sit in curing brine for at least 5 days (brine with saltpetre in to pink and preserve) After then the spice is added and it has to sit in that for a minimum of 10 days. Whoever put this recipe on here either has not ever made it or is trying to get you to make a mess!
Though 6 lbs Salt-Beef is better than sirloin tip roast or beef eye round and saltpeter can be hard to find since 9/11 . . .
the nicest meat bar none!!! :)