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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Pretty sure I know the answer, but I'm going to double check
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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.sigpic
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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.sigpic
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Originally posted by Ryan View PostHalf 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.
Personally, I love shredded brisket sandwhiches with bbq saucesigpic
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Originally posted by Fishawn View PostShredded 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 saucesigpic
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Originally posted by Ryan View PostBeings 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'ssigpic
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Originally posted by Ryan View PostHalf 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.Craig
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Originally posted by SMOKE FREAK View PostYa cant feed meat to a cow dammit! You trying to start up the whole Mad Cow thing all over again
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 thoughMade In England - Fine Tuned By The USAJust call me 'One Grind'
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