I have my beef, but I live in a city that apparently has no sources for curing salt, tinted meat cure or saltpetre.
I think I can get sodium nitrate. If i freeze the meat and wait, I can order prague powder #1.
What do I need to do to create a brine for a homemade corned beef?
I've done it without the nitrate, but I really don't care for the grey colour.
I have read so much information that now my brain is full. I can post the brine recipe I plan on using, if that will help.
Thanks!
gougeongirl