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| Food and Drink Essential to sustain life; near the top of the hierarchy of needs |
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03-08-2006, 07:46 PM
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To shreds, you say?
Join Date: Aug 2004
Location: in the house and on the street-how many, many feet we meet!
Posts: 18,449
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I found a USDA website and something at wikipedia. it seems that it is just brine cured bef with a little bit of seasoning. The potassium nitrate (saltpeter) is just to keep it pink.
I'm debating the KNO3 (?) grey versus pink. "same great taste, new look" Three weeks is the required time for curing, so this may need to wait till next year.
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