I am using an Alton Brown recipe for corned beef (in this case a quite large and thick point cut rather than the flat cut more commonly seen in stores (frankly, I find the flat cuts a bit too lean). The recipe:
Now, as chance would have it, it is about time for the prescribed 10 days to be up, but it is not especially convenient to convene the appropriate crowd for this. Can I just keep corning the thing another week or so? Or what other alternatives are there to simply preparing it at an undeal juncture? That's a lot of meat.