Re- SC - medieval "spam"?

[Decker, Terry D.]

><< 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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