It's pretty easy to make it yourself, but the brine usually contains sugar. I think the amount is small enough not to worry about.

It's the salting and spices that give the corned beef its flavour.

I think salt curing is delicious on pork, duck, and even lamb. If you want to fool around with it, here is a basic recipe for pork chops. This is the original recipe, and you can eliminate the sugar if you want. You can also fool around with the basics and add other whole spices like cloves, chilies, orange rind and allspice, etc. The meat tastes similar to sausages.

Salt Cured Pork Chops
Makes 6 chops

1 Tbsp. salt
1 1/2 tsp. sugar
1 1/2 tsp. black peppercorns
1 Tbsp. coriander seeds
6 cloves garlic, peeled and thinly sliced
6 1 1/2-inch thick rack pork chops or center cut pork chops

Coarsely crush the black peppercorns and coriander seeds and combine with the salt and sugar.

In a dish large enough to hold the pork chops in a single layer sprinkle half of the salt mixture and half of the garlic. Lay the pork chops in the dish and sprinkle with the other half of the salt mixture and garlic, pressing it in with your fingers. Cover tightly and refrigerate for 1-2 days. The longer it sits, the saltier it will taste.

When you are ready to cook the chops, rinse the marinade from them and pat dry. Preheat the oven to 350 F. Heat the vegetable oil in a heavy skillet over medium high heat. Place as many chops as will fit in the pan and brown well on both sides. Remove and place in a single layer in a baking pan. Continue with the remaining chops. When all of the chops are browned, place in the oven and bake for 8-10 minutes. Serve immediately.

Karen