Nick Cramer wrote:
>
> Preserving meat for winter by soaking in salt brine is a time-honored
> method. Corning is an ancient technique for preserving raw meat for long
> periods. It involves rubbing the meat in a mixture of salt and spices and
> then keeping it covered in the resultant juicy brine for a minimum of two
> weeks or much longer. The familiar corned beef is one of the few remnants
> of this practice still popular today.

When the same is done to vegitables it is called pickling. Pickled
veggies are also not as popular as they once were.

> Several different cuts of beef as well as the tongue are excellent
> candidates for corning, in fact,

In my head are now running memories of pickled heart and tongue made
from the deer killed by family hunters each year. Delicious.

> except for steaks, any cut can be brined.

Why not steaks? They are smaller than roasts, bigger than hearts. I
get that pickling a steak might be a waste of a good cut. I get that
jerky is good from steaks. Do steaks get so tender they turn to mush
when pickled?

Thanks for the extensive write up!