Originally Posted by dmprantz
I disagree with this. Nitrogen based curing agents do imbue a pink colour, but they also cure the meat which has sanitary and textural effects. While you certainly can cure meat with just NaCl, I don't think it is as good as nitrite/nitrate cured meats. I am not aware of any country which has commercially produced "Pastrami" that is not cured with nitrogen. Corned beef is a little bit different because it means different things in different countries.
Thanks for your take on it.
Sir Larry of Rocklin
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