DesertRaider
Well-known member
Considering the time of year, I thought this would be a timely question. I'm looking to cure brisket for Corned Beef and Pastrami. Coming across lots of warnings about Sodium Nitrate, the conversion to Sodium Nitrite, and the eventual conversion to nitrosamines, makes one wonder just how we survived to this point.
So, my question is, what is the general consensus? Is there one? What are the Bretheren doing? Is celery powder from celery juice the answer?
Sorry for the long preamble, just looking to frame the question properly.
So, my question is, what is the general consensus? Is there one? What are the Bretheren doing? Is celery powder from celery juice the answer?
Sorry for the long preamble, just looking to frame the question properly.