Dimitri wrote:
>
> "Melba's Jammin'" > wrote in message
> ...
> > Why is it common to brine pork and poultry, but not beef?
> > --
> > Barb,
> > http://www.barbschaller.com, as of August 20, 2012
>
> Corned beef :-)
>
> Dimitri

One other thing. Beef and turkey have strong flavors. Chicken (mainly) and
pork have more neutral flavors. IMO, chicken is so popular because of the
neutral flavor....you can do much more recipe variety with that meat.

G.