jarbo03 wrote:capt1972 wrote:rebelp74 wrote:I've never even had corned beef before, so I'm not really sure what is supposed to taste like. I'm guessing similar to pastrami that wasn't smoked. I will say it is extra clovey tasting. I also didn't use pink salt, after further googling I found a few recipes saying it wasn't necessary.
Pink salt just adds the red color as well as chemically cooking the meat to make the shelf-life longer.
Would seem wrong without the coloring.
Would this be why my turned out grey in the middle instead red all the way through?