This list was in NYT for Corned Beef ingredients. How can one avoid the NO2 - is there any substitute? What else does the nitrite do besides color? If eaten 'quickly' why do we need the preserving function?
I see Ruhrman's dismissal for not eating nitrite - but still would prefer leaving it out. 'Complicated' flavor?'
2 cups coarse kosher salt
½ cup sugar
5 garlic cloves, smashed
5 tablespoons pickling spices
1 tablespoon plus 1 teaspoon pink curing salt (sodium nitrite)
1 4- to 5-pound beef brisket