Originally Posted by Burned Toast
I think we have a different recipe I think you mean the brisket that's been soaked in brine with loads of saltpetre, usually soaked for about a week in brine then wash the brine of and simmer in stock. when sliced the meat does have a reddish colour while the fats off white.
Yes Ray, that's the stuff could never get to enjoy it even when were ran out of food one trip.
All the sodium nitrate in the Newfie photos, could probably turn it into explosive if needed.