'tis the season for corned beef

Not only is TPP looking for signs of spring like the snowdrops poking up in places, but an annual rite revolves around making corned beef for St. Patrick's Day. So this Saturday past the pickling brine was made and 10 lbs of beef brisket began its journey.  Fortunately TPP had enough saltpeter for the recipe, but the supply is low so more will have to be ordered to have on hand for the next year's batch.  The recipe has been posted before, here, should you care to try it.  Getting saltpeter used to be as easy as walking into a pharmacy, but now it has to be ordered just in case someone uses corned beef as a cover for building a bomb.