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Saltpeter is potassium nitrate, which does not directly cure meats. Bacteria convert nitrate into nitrite, which is the real preservative. Saltpeter can be replaced by a smaller amount of nitrite to get the same curing effect (most commercial cured meats do this), though a prolonged cure that converts nitrate into nitrite can develop more flavor. Tender ...


You are about to enter the wonderful world of Charcuterie, the preserving and curing of meats. The traditional cut of beef to turned into corned beef (or pastrami, which has a similar preparation) is a well-marbled brisket. I'd imagine that a flank steak or other similar long-and-moist cuts would work out too. The curing process involves soaking the ...


Cauliflower might work. I've put cauliflower in a food processor to get it to a uniform small-ish size, and then stir-fried it until soft, as a low-carb substitute for rice. Maybe you could dice it into small pieces and do the same. Boiling or steaming instead of stir-frying may give you a softer potato-like texture.


Split pea & shallot mash from the GL diet book might work. Soak 225g split peas in cold water for 2 hours, drain place in pan & cover with water bring to boil & skim. Add 1 bay leaf & 6 sage leaves (I use thyme) simmer until tender, meanwhile fry off in olive oil 3 finely chopped shallots ( I use onion) add 2 tsps cummin + 1 clove minced ...


I think 2. is the most likely. Remember the beef has been brining for ages, a rinse will just remove the salt from the outside, and even then it won't do much. Personally I wouldn't bother with the sous vide. 'Proper' corned beef should be gently simmered in a covered pot for about 2.5 hours. It doesn't need 'boiling' per se, and certainly not to oblivion!


I've been making fresh and cured sausage for years. Here are the details on what you are asking. There are 2 types of cure. Commercially, they are now known as Prague Powder #1 and #2. You can find them on any website that sells sausage making supplies (casings, stuffers, etc). #1 is also known as pink curing salt, and is a mixture of 1 oz sodium ...


Starchy is kind of the nature of hash. I am not sure that you would still have a hash if you eliminate the potatoes, but you should get something delicious in any case. This low carb website suggests using cabbage in a hash-like dish.


I have used diced turnips in dishes as a replacement for potatoes. That may work if you enjoy eating turnips. Of course the taste will be much different than potatoes. According to Wikipedia (eep, I know... but just for a rough idea): 100 grams of.. Turnips 7g carbs Potatoes 17g carbs


Take everything I say with a grain of salt (pun intended) as I am writing from Texas where we do nobler things with brisket. A true corned-beef-expert would be of Irish or Jewish descent, and from New York. The meat should have relatively tough individual fibers that separate easily because of the long, wet cooking. It is pretty difficult to overcook ...

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