How Much Salt Is There Incorned Beef

18 Comments

I would piece & simmer the salty meat in distilled water with sliced potatoes. Potatoes blot salt. Slicing makes more surface area and simmering helps them going together longer, then you'll too have yummy potatoes.

If you are smoking a brined brisket (corned beef), you lot are virtually making pastrami.
Accept a look at this Michael Ruhlman recipe when y'all plan your next round:
http://web log.ruhlman.com/2011/09/how-to-brand-pastrami/

That sounds very interesting for a pastrami beefiness hash. Wow, never had, only now can't imagine life without it. I will exist looking for a nice brisket today. Corned beefiness has e'er been a favorite for the leftovers,; withal, today I shall go along to pastramify it

So I wanted to allow everyone know that I cut the corned beef into fairly thin slices and soaked it in h2o in the fridge for about 24 hours. After that, almost all the salt was gone! Yet, at this bespeak we really don't want to have it considering information technology's kind of moisture and it's been through a lot. The lesson I learned is soak corned beef brisket in h2o way longer than the instructions say before you lot do anything with it.

MMH July 27, 2017

I don't think that soaking information technology after information technology's been prepared volition assistance. I call up it'southward time to walk away and acquire from the mistake.

Ginger is a natural saline emolsifier, adding ginger will reduce the taste of salt and the effects of the sodium.

I always similar to presoak music corned beefiness and change the water multiple times. In a rush last time, I just boiled it. After it cooled it was too salty,so I soaked it in a sink with cold water and covered it with water ice. The adjacent day I covered and baked it until tender,uncovered and glazed until bubbling. It was tender,juicy and no longer salty!

Thanks for that info! I think I just needed to soak it a lot longer and/or boil it. I'thou simply trying to salvage it at present. I've been soaking it in cold water in the fridge and replacing the water every so often. Nosotros'll see if it'due south edible after this. :)

Thanks for all the replies! Do you guys call up I could boil it longer to effort to get the common salt out? If and so, would all the smokiness become away?

Voted the All-time Reply!

MMH July 25, 2017

Oh my. I recall the damage is done.

I wonder if the smoking/grilling concentrated the saltiness? Perhaps if the meat had merely been simmered/boiled and was extremely "wet" it would have been more acceptable. Only a idea.

It's very possible that was the problem. I didn't realize the meat itself had such a huge amount of table salt in it, and I had added a rub of half common salt/half pepper to the outside earlier smoking, so that just added to the saltiness of it. I sprayed it with a mixture of l% water, 50% apple cider vinegar every time I opened the grill top to make sure it wouldn't dry out, and I likewise had a water pan on the grill. But despite all that, it still tastes like a salt mine. :)

a couple of years agone costco gave refunds for a very good brand that people complained was too salty. the second one i parboiled, irresolute water twice. still too salty. i tried using small bits as a condiment in dishes but there was just also much and information technology was likewise salty. i had to dump both. the following year i bought aforementioned brand and it was really good. to sum upwardly: i've never found a fashion to de salt anything brined. had some beautiful salmon i froze in salted water and i must have used too much salt. had to dump it. i recently rubbed a chicken inside and out and left information technology and and so removed the salt before cooking. too salty.

Correct...the beef may just exist Manner too salty. My suggestions are useful for nutrient but SLIGHTLY as well salty.

MMH July 24, 2017

I've never seen directions which said to soak it. Corned beef is brined which a process of osmosis that draws the salt and flavor across the membrain to flavour and prepare it. At the same fourth dimension, I've cooked many without soaking and never establish them also salty. I think your issue is the nature of the creature.

Agree with MMH.
Corned beefiness is, by definition, salty.
If as well much for your sense of taste, mute the saltiness by serving the beefiness with other unsalted or less-salted foods: in sandwiches, casseroles, with noodles or potatoes, as office of an omelet, to garnish a chopped salad.

MMH, the instructions I followed were here:

https://www.thespruce.com/grilling-corned-beef-333747

Raphael75...sorry about your results.
I was worried that the recipe might have given you lot a bum steer, so I just read the one you linked.
It had only a spice rub in its directions (coriander, onion powder, etc & some pepper), not an boosted table salt-pepper rub. That addition is where I think y'all went wrong.
I generally (and especially with an expensive cut of meat) make a recipe one time through every bit written.
Then, if it'due south not keen, don't repeat...there are as well many expert ones out there.
But if information technology'due south good and needs tweaking, I first on the 2d time around to tinker with ingredients, timing, technique.

stevenswaystal84.blogspot.com

Source: https://food52.com/hotline/35783-possible-to-remove-salt-from-cooked-corned-beef

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