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Grey is put in a salted brine at the butcher shop. Red is not. Grey tastes better. The Red kind uses Sodium Nitrate, Nitrates turn into nitrites over time. Curing with salt alone is the longest process. It's how corned beef is done in New England, and for authentic Boston Irish corned beef and cabbage (Really called New England boiled dinner), the salted (only) brine is the way to go. It's pretty much impossible to find the gray style outside of New England, so either you have to brine it yourself, or order it online.

Personally, the gray really is better. The meat is softer and sweeter in the "gray style".

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