TexasCHLforum.com

RottenApple wrote:

WildBill wrote:Have you ever tried beef that has already been "corned"?

Yes. And, to be honest, I (and my family) prefer mine over commercially made corned beef. The one thing I don't do is add the artisan salt to give it that pink coloring. Most commercially made corned beef uses artificially colored calls instead of true artisan pink salt (which can be on the expensive side).

Btw, I made my first corned beef for the last DFW TexasCHLforum Get Together at Elm Fork. It was hot smoked instead of cold, but that's because I was too afraid to try a cold smoke method and introduce it to a bunch of armed folks. No telling what they might have done to me if it turned out bad.