On Tuesday, March 13, 2018 at 11:31:23 AM UTC-4, graham wrote:
> 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.

Sure, if you like gray corned beef rather than pink.

Cindy Hamilton