I am going to try my hand at home-curing some corned beef for my boyfriend's birthday celebration. I am seeing a whole lot of back-and-forth on the situation with including sodium nitrate. I understand it will keep the pink color, but, my question is this: Some "natural" producers that I have seen around the web have pink corned beef. Is there another way to keep it pink? I know that sodium nitrate is pretty much naturally-occurring, so I assume you can be BOTH organic and have nitrates? Anyone have experience with using it or curing your own corned beef at home?