Wayne Boatwright wrote:
> Pinstripe Sniper told us...
>
>> Has anyone tried other meats that have been corned?
>>
>> Why is beef the most popular corned critter?
>
> Tradition? Preservation?

Cows are very large. Before refrigeration if you didn't preserve it
somehow when you slaughtered a cow either you did it for a giant town
festival or there was a lot of waste. Pickling is one of several
options for preservation.

I'd ordered a whole roast lamb for a party of about two dozen and the
leftovers were not that big. Preserving starts to be mandatory about
the size of a slaughtered hog.

> Pork was more oftened preserved by a salt cure and smoking. Although I've
> made "pickled pork", which is essentially the same thing as corning a piece
> of beef. Quite good.

Pickled pigs feet are still easy to find in stores. I remember pickled
venison heart and tongue as a family traditional recipe.