Just a few random thoughts...

[creamer_boy]

I'm going to attempt my first corned beef experiment this weekend. I still need to get some saltpeter for the brine, as well as figure out what spices I want to use. I might actually go out to Napa on Sunday to get spices at Whole SpiceI will let everyone know how this turns out in 2 weeks

Comments

[bladethrower]

Just remember that saltpeter isn't used for flavor at all. Simply the color so if you can't find it feel free to leave it out the corned beef just won't have the eye burning red color that it usually does but will taste exactly the same. If it becomes difficult to find try your local pharmacist.

Thanks for the advice

[creamer_boy]

I hadn't thought to look for the saltpeter at a pharmacist. That's a hell of a lot easier than driving to Napa County.

As for the use of it vs. not, I've read several conflicting opinions on it. Some say that the saltpeter, while not directly contributing to the flavor, does cause certain chemical reactions that alter the texture and the intensity of the other spices, in addition to the color. Others say, like you, that it is just a throwback to a time where that was one of the only preservation mediums and say that the modern use of it is for "tradition" only.

I'm actually going to brine this one with it, then use the same spice mix and methods for the next one without it. That way, we can determine for ourselves if there is a noticeable enough difference to do it going forward.

[creamer_boy]

FYI, found Saltpeter at the Pharmacist. Thanks for the suggestion.