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Pretty sure I know the answer, but I'm going to double check

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  • Pretty sure I know the answer, but I'm going to double check

    Put a brisket in a brine cure for corned beef. Used this recipe before and it turned out great. This time not so much. It stayed in the cure 2 extra days. I soaked it for about half an hour. Did a fry test I thought is was a bit salty the wife said it was fine. Ended up smoking it like I've done in the past. Cooked accordingly. Sat down for supper and holy shit all I can taste is salt. Wife agreed it's salty. Is there anything I can possibly do now that it's cooked to reduce the salt. Really hate the thought of giving it to the dog but I'm guessing that's where it's headed. What say you? Thanks for the help.
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  • #2
    Slice it thin and smoke or dehydrate like jerky? Of course it does not have cure, so it would need to stored accordingly, but you might get some use from it? Vac pack and freeze or fridge after finishing, and make sure it was consumed within a few days? Maybe you could add cure to it for the proper amount of time and salvage it? I dunno, just thinking oot loud here

    Interesting situation. Be curious to see what some others think.
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    • #3
      Half tempted to throw it in the cattle yard, currently out of a salt block I bet they'd lick that crap right up

      My only thought is let it cool and tomorrow put it in a pot of hot water for about an hour. But I'm guessing it'll fall apart. This happened once before on a ham. I was out of kosher salt so used canning salt. Weighed it out, should be the same but not for me. Can't get kosher salt locally but next time I'm in the city I'm stocking up.
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      • #4
        Originally posted by Ryan View Post
        Half tempted to throw it in the cattle yard, currently out of a salt block I bet they'd lick that crap right up



        My only thought is let it cool and tomorrow put it in a pot of hot water for about an hour. But I'm guessing it'll fall apart. This happened once before on a ham. I was out of kosher salt so used canning salt. Weighed it out, should be the same but not for me. Can't get kosher salt locally but next time I'm in the city I'm stocking up.
        Shredded brisket! I like your idea...... Maybe keep changing the water while it cooks down, then after the salt taste simmers down, strain it real good and vac pack? I have heard adding potatoes to something overly salty tasting (soups and stews) will help suck up the salt taste?

        Personally, I love shredded brisket sandwhiches with bbq sauce
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        • #5
          Originally posted by Fishawn View Post
          Shredded brisket! I like your idea...... Maybe keep changing the water while it cooks down, then after the salt taste simmers down, strain it real good and vac pack? I have heard adding potatoes to something overly salty tasting (soups and stews) will help suck up the salt taste?

          Personally, I love shredded brisket sandwhiches with bbq sauce
          Beings it's corned beef/pastrami now I've thought if I did cook in water I could use it for something like corned beef hash. Was really looking forward to Reuben's
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          • #6
            Originally posted by Ryan View Post
            Beings it's corned beef/pastrami now I've thought if I did cook in water I could use it for something like corned beef hash. Was really looking forward to Reuben's
            Another great idea I think you gotta try and save it, instead of letting the cows lick on it
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            • #7
              Originally posted by Ryan View Post
              Half tempted to throw it in the cattle yard, currently out of a salt block I bet they'd lick that crap right up

              My only thought is let it cool and tomorrow put it in a pot of hot water for about an hour. But I'm guessing it'll fall apart. This happened once before on a ham. I was out of kosher salt so used canning salt. Weighed it out, should be the same but not for me. Can't get kosher salt locally but next time I'm in the city I'm stocking up.
              Ya cant feed meat to a cow dammit! You trying to start up the whole Mad Cow thing all over again
              Craig
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              • #8
                You could always chop it up and put it in some chili?
                Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                My best asset however is the inspiration from the members on this forum.

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                @SmokinJim52 on Twitter

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                • #9
                  We had one St. Paddy's day that was pretty salty, and tough. So the leftovers got chopped up fine and into a potato and veggie hash... turned oot real good!


                  Drinks well with others



                  ~ P4 ~

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                  • #10
                    Originally posted by SMOKE FREAK View Post
                    Ya cant feed meat to a cow dammit! You trying to start up the whole Mad Cow thing all over again
                    lol - brisket is safe - it's sheep brains and spinal cords that caused the BSE.

                    I mean feeding infected brains to herbivores was never going to cause a problem.

                    Oh yeah don't feed it to the dog - too much salt.

                    Some good ideas though
                    Made In England - Fine Tuned By The USA
                    Just call me 'One Grind'



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