Nick Cramer > wrote in
:

> I would leave out the saltpeter and use 12 oz of Kosher salt and 3
> pints of water for each 10 lbs of meat, adjusting whatever other
> spices you want in the brine accordingly. Simpler is better. If the
> meat is more than 3" thick at the thickest part, I'd leave it in the
> fridge for 3 weeks, otherwise two weeks should be fine. Just make sure
> the brine covers the meat and turn it every two or three days. It's
> easy, just takes a while. ;-)
>
>
Sorry for yet another question in this thread. I've been reading all I
can find on corning beef. Seems like some use a brine to cover the meat
while others simply rub the meat and put under pressure for curing. This
independently of wheter salpeter (or any kind of cure) is used.
What would the difference be for the resulting corned beef?


--
whether