"Whirled Peas" > wrote in message
...
> On 03/08/2016 11:39 AM, Ed Pawlowski wrote:
>> On 3/8/2016 1:28 PM, Ophelia wrote:
>>> I have found some of his but saltpetre is not available to us
>>> Something to do with gunpowder
>>>
>>
>> It may be available in diluted form in a premixed cure. Look for Morton
>> Tenderquick, or names like Instacure, Prauge Powder, Pink salt.
>>
>
> . . . or, just leave it out. Saltpetre was there to preserve meat on long
> voyages (several months) on wooden sailing ships. These days, we can keep
> it under refrigeration until needed. The trade-off is the lack of that
> unique shade of pink we associate with corned beef. It will be grey
> instead, but taste almost exactly the same. I'd prefer to leave out
> nitrates/nitrites from my food, if I can.

Interesting, thanks! So, do you have a recipe which leaves out that stuff?



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