Re- SC - medieval "spam"?
Decker, Terry D.
TerryD at Health.State.OK.US
Mon Oct 27 08:56:17 PST 1997
><< The sour flavor you taste in things like corned beef and some
> salt pork is the acid produced by the bacteria in the brine. >>
>
>Now I am confused. I was under the impression that corned beef was soaked in
>a weak lye solution to partially cook/preserve it. Am I wrong? I pastrami
>almost the same thing? All I know is what I find in preshrunk plastic wrap
>in the supermarket.
>
>Tyrca
I think you may find that saltpeter (sodium nitrate) as well as salt is
used in that brine rather than lye (sodium hydroxide). I've got a
couple recipes running around somewhere in my stuff. When I find them,
I'll copy one for you.
Besides, Gwyneth and Barat are conning me into corning a brisket for New
Year's.
Bear
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