The Art of Making Lacto-Fermented Meats (salami, summer sausage etc.)

[big brown horse]

You can lacto ferment corned beef and corned pork too...although I'm not sure what cut of pork to use that would be similar to brisket. Anyone know?

http://nourishedkitchen.com/home-cured-corned-beef/

I also just picked up a book called The Art of Making Fermented Sausages. I haven't read it yet though.

 

[abifae]

Oh my.

I must make this!

 

[ORChick]

I have never been overly fond of corned beef (I think it was the salt, and the false red to the meat), but I gave it a try last St Patrick's Day, using this recipe - http://meemoskitchen.blogspot.com/2008/02/cure-your-own-corned-beef.html; Both DH and I found it quite good. I like the idea of using the whey and celery juice though. I have bookmarked your recipe for this coming March.
Please let us know how you like the fermented sausage book; that sounds like something I would be interested in learning more about.

Edited because I can't spell

 

[freemotion]

My mother practically drools at the mention of corned pork ribs....thanks, Sally! I've never had them as they are not to be found (saw them once in a meat store, mentioned them to the folks, got the above reaction, went back to purchase and never saw them again). I'll be making some!! Mom's family ate them regularly when she was a kid. Her mother cooked on a stove that was wood and gas.