On Jun 26, "Edwin Pawlowski" > wrote:
> > What is corned beef, anyway?
>
> Corned is the term used for cured beef. Brisket and
> rounds are the most commonly done cuts. The term
> "coring" comes from the salt that was about the
> size of kernels of corn. Once cured, it can be cooked
> as is, or can be made
> into pastrami by seasoning and smoking it.

Sir, you're a regular edjimication. I wonder how
many Joes on the street know what 'corned' means?

In days of yore, salt curing was necessary for
storage. What is the point nowadays - taste?
It's not my taste -

How is the curing done, today?

--
Rich