Corned Beef
Ingredients: 1 beef brisket
1/4 tsp saltpeter (potassium nitrate)
1/4 cup warm water
2 tbsp sugar
2 cloves garlic, minced
2 tsp paprika
1 tbsp mixed pickling spices
3/4 cup salt
2 quarts water
Directions Place the brisket in a large crock. Dissolve the salt peter in the 1/4 cup of warm water. Add the sugar, garlic, paprika, and pickling spices. Dissolve the salt in the 2 quarts of water. Mix everything together and pour over the brisket. Be sure the meat is beneath the surface of the liquid. Refrigerate for three weeks, turning the brisket once or twice per week.

Once done, the brisket will have been chemically cooked, even though no heat has been applied. The saltpeter isn't required, but it preserves the pink color and prevents the meat from turning gray.