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Home Cooking 46

Corned Beef

jounipesonen | Mar 6, 201706:42 PM

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

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