Corned beef of another variety. We use this kind over the typical kind that you find in most stores. Not to be confused with Mike's brisket but his post brought this into my thoughts. This stuff is way different than the stuff in the odd shaped can.
I've been using Hiliq for years. It's not the highest of quality, it is a tiny bit pink, but good enough for me. It's packaged well, plastic bottle, thick plastic heat sealed bag then in a box. No mention of nic on it anywhere.
I've got pics of you want them?
OK since everyone keeps asking "why is it called corned beef" Back in the old days before refrigeration the beef was aged in a heavy salt solution, rock salt was used and the Brits called the chunks of rock salt "corn". Someday I'll give it a try, beef, regular salt (a lot) and a little water in a baggy with or without refrigeration and some time will get the job done. The salt then needs to be rinsed out, I'm not sure of what kind of work that requires though.
mike's quoted website has a recipe for that
If you are going to cure your own corned beef, I strongly recommend reading this article, and using their calculator for the Pink Salt.
The Science Of Curing Meats Safely
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A stone ground brown deli mustard.That sure looks good!Say is that Grey Poupon spread on the bread?
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