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[Free Mr. Tony]

Unfortunately, I pretty much ruined a beautiful piece of meat with a new recipe I tried. I mentioned in another thread that I started a corned beef about a week ago. Here are some pics.



I soaked it for 4 hours with a water change after it was in the corning liquid for a week. Smoked then steamed.

It turned out beautiful


BUT...it is extremely salty and nearly inedible.

So my question is does anyone have a fix for saltiness AFTER it's done? I assume it's toast, but figured I'd throw this out there.

[Bar-B-Lew]

I don't like pastrami, but that sure looks nice.  Unfortunate that it is too salty for you.  I wonder if you soaked it in water with some potatoes if that would suck some salt out.  I have tried potatoes in a soup or bbq sauce that was too salty and it helped.  Not sure if it would draw out of the meat though.

[hughver]

I'm not sure if would help meat, but addition of sugar has been effective for me in solving over salt in other dishes. 

[Bar-B-Lew]

I'm not sure if would help meat, but addition of sugar has been effective for me in solving over salt in other dishes. 

That has worked for me in other liquid dishes too.

[mowin]

Always do a test fry before cooking/ smoking.
If too salty, keep soaking.

Did your brine have sugar in it? If so leave it in the brine longer. Meat absorbs salt much faster than sugar, so it needs time in the brine.

Not sure how to reduce the salt now.  Maybe use it in chilli, or spaghetti sauce?

[Kristin Meredith]

All I can think of is to make it into a hash with potatoes and onions and don't salt  either of those and hope it mellows all out in the hash.  Alternatively, send it to Bent, he will say "What salty taste?"

[Free Mr. Tony]

Thanks for the replies. At this point I'll just try something to salvage. I have used the same recipe for years, so didn't think to do a try fry. Certainly will next time I try a new recipe. There was some sugar in the brine, and it was in the brine for plenty of time. I think it just needed some more soaking.

I did think of Bentley's comment about not soaking in a different thread. I can't imagine liking this salt content, and him and I have agreed in the past on liking salt.

[Chris__M]

My first efforts at salt beef also suffered this way. I ended up cubing it and slowcooking with a mixture of root veg, but mainly potatoes; and no seasoning.

Turned out great.

[yorkdude]

I have no suggestions for getting the salt "out" but could be used as a hash like Kristin said and let it season the potatoes etc.
As a side note, that truly does look absolutely perfect.
Do your best not to waste it, maybe a sweeter dressing and meat chopped and not sliced to maybe help balance it on the sandwich?

[Mudflap]

If soaking whole wont take it out slice it then soak... or send to me unfortunately I like Bentley likes salt...

Mudflap