"Gary" > wrote in message ...
> The Other Guy wrote:
>>
>> On Sat, 06 Oct 2012 23:18:11 -0500, Melba's Jammin'
>> > wrote:
>>
>> >In article >,
>> > Brooklyn1 <Gravesend1> wrote:
>> >
>> >> Melba's Jammin' wrote:
>> >> >
>> >> >Why is it common to brine pork and poultry, but not beef?
>> >>
>> >> It's more common to brine beef.
>> >> Corned beef.
>> >> Sauerbratten.
>> >> It's more common than all the rest together to brine fish.
>> >
>> >Corned beef, eh? Didn't know that.
>>
>> And, of course, pastrami.
>
> And also....."corned" is another word for "brined in salt water."

ISTR that 'corned meat' also used to include saltpetre as an ingredient. Or
was saltpetre just one of the forms of 'salts' involved?