ceed > wrote:
> Nick Cramer > wrote in
> > ceed > wrote:
> >> Nick Cramer > wrote in
> >> [ . . . ]
> >> Interesting seeing you say: "Corning a brisket is easy". How do I do
> >> that? I have also been wondering why it's called "corned" beef. Do
> >> you know?
> >
> > It was originally dry cured in salt, the grains of which were called
> > corns.
> >
> > You can Google on corning brisket. One URL I found is:
> > [ . . . ]
> Thanks! I did actually Google it (or Yahoo it rather), but found so much
> contradictory information I chose to ask here which again turned out to
> be a good thing. I want to somewhat replicate the flavor (not the color)
> of the store bought corned beef. I will follow your advice and see how it
> works out. May I ask why to leave out the salpeter? Is it bad for you?

Not that I know of, although it was (apocryphally) put in the food of
soldiers to reduce their sex drive, which, if true, could be bad for you!
It's a curing agent, potassium nitrate. Yahoo on it. Unnecesary if you're
planning to cook the meat right after taking it out of the fridge, which
I'll assume is at or below 45°F. For the color, I think they add Cream of
Tartar.

BTW You should end up having improved on, rather than merely replicating
the flavor (and texture) of store bought.

I'm surprised no one else has chimed in on this. ;-/

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~