On April 6, 2017 at 10:29, highfigh said...
If you want to cure it, use curing salt- it has Salt Peter in it and that's what causes the red color- regular salt won't do that. I saw a show with Jacques Pepin, where he cured a beef tongue with it and explained what's in it. Said it helps to tenderize the meat, too but IIRC, he cured that for three days.
From what I read, curing salts don't have salt Peter any more. They do have nitrates. The problem is I couldn't find any locally.