Now I understand that the salt peter is to give the corned beef (and other meats for that matter) that pink color instead of the normal brown color of cooked beef. And after having made the corned beef, I realize that the salt peter isn't required. However, eating brown corned beef really was not very appetizing.
After searching and searching, the only place I could find salt peter was at certain hunting stores since salt peter is part of gun powder--and there are some people who like to stuff their own shotgun shells.
So my questions are 1) is there an acceptable substitute for salt peter in corned beef? and/or otherwise, 2) do you too see a problem adding an ingredient/chemical to your food that is purchased at a hunting store? :eek: