I just checked to be sure and it was Morton's. Here in Canada we get Windsor, but I bought the Morton's in the US last month because it is so much cheaper than Kosher salt here.
Thanks again. I'm going to try this recipe to see if it is any different then pastrami. I generally will use a dry cure, but will wet cure the brisket when I make this recipe.
Well, here in Canada we get corned beef / pastrami / montreal smoked meat sandwiches at every deli. The good places sell product from Lesters in Montreal, and it is really very good. It can be hard to tell the difference between pastrami and MSM outside of Quebec.
What got me going on this recipe was that it came from Martin Picard. He is a legend and is truly "The Wild Chef." if you want to know how to cook squirrel or beaver or the testicles of some other animal, he's your man.
Check this out....
http://www.youtube.com/watch?v=6b4mK5vvTbEMy wife and I ate at his Montreal urban location and he was as gracious as he was wild looking. So, I figured if his MSM recipe was good enough for Martin it was good enough for me!
We are having MSM on rye with mustard and a dill pickle tonight which will truly be the tatse test.
Regards, Rich