I've just had a look at the FAQ section and seen a salt beef recipe of mine without nitrates.
It seems like an age ago that I embarked on the chemical curing trail. I don't regret it at all, I have enjoyed every minute of it. The recipe I am referring to got me interested in curing and sausages. But ain't it funny how the more you learn the more your priorities change.
The salt beef recipe I posted was gleaned from a butcher, serving the Jewish population in my area. They all used to buy it saying it was a good recipe for salt beef.
Would I make it again. yes probably. Even with what I know now, I would not advise it to be made because of the minimal dangers, but the taste is completely different to salt beef made with nitrates. Also the butcher had no complaints, unless it killed them.
Thanks for listening to my monologue, just felt like sharing my musings.