Thread: Making Corned beef and Pastrami
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Graham Graham is offline
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Default Making Corned beef and Pastrami
On 2018-03-13 7:47 AM, wrote:
> On Tue, 13 Mar 2018 07:41:49 -0400, S Viemeister
> > wrote:
>
>> On 3/13/2018 4:23 AM, Ophelia wrote:

>
> PP#2 is over 5% Sodium Nitrite and over 4% Sodium Nitrate.
> It is designed for UNCOOKED cured meats, like sausages.
>
With all that salt and modern fridges, I wonder if these two are really
necessary. AIUI, the nitrite certainly isn't.
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