I would slice & simmer the salty meat in distilled h2o with sliced potatoes. Potatoes absorb salt. Slicing makes more surface area and simmering helps them going together longer, then you'll as well have yummy potatoes.
If you are smoking a brined brisket (corned beef), you are nigh making pastrami. Have a expect at this Michael Ruhlman recipe when you program your side by side round: http://blog.ruhlman.com/2011/09/how-to-make-pastrami/
That sounds very interesting for a pastrami beef hash. Wow, never had, but at present tin can't imagine life without it. I volition exist looking for a overnice brisket today. Corned beef has always been a favorite for the leftovers,; even so, today I shall proceed to pastramify it
So I wanted to let everyone know that I cut the corned beefiness into fairly sparse slices and soaked it in water in the refrigerator for about 24 hours. Later on that, almost all the salt was gone! Nonetheless, at this signal nosotros really don't desire to have it because it's kind of moisture and it's been through a lot. The lesson I learned is soak corned beefiness brisket in water style longer than the instructions say before you do anything with it.
MMH July 27, 2017
I don't think that soaking it subsequently it'south been prepared will help. I recollect it'south time to walk abroad and acquire from the fault.
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 beef and change the h2o multiple times. In a rush last time, I only boiled it. Afterwards it cooled it was too salty,and so I soaked information technology in a sink with cold h2o and covered it with ice. The next day I covered and broiled information technology 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 information technology a lot longer and/or boil it. I'm only trying to salvage it now. I've been soaking information technology in cold h2o in the fridge and replacing the water every then frequently. We'll run into if it'south edible after this. :)
Thanks for all the replies! Do y'all guys call back I could boil information technology longer to endeavor to get the salt out? If so, would all the smokiness go away?
Voted the Best Reply!
MMH July 25, 2017
Oh my. I call back the damage is done.
I wonder if the smoking/grilling concentrated the saltiness? Perhaps if the meat had simply been simmered/boiled and was extremely "wet" it would have been more acceptable. Just a thought.
It'due south very possible that was the problem. I didn't realize the meat itself had such a huge amount of common salt in it, and I had added a rub of half salt/half pepper to the outside before smoking, so that merely added to the saltiness of it. I sprayed it with a mixture of 50% water, 50% apple cider vinegar every time I opened the grill superlative to make certain it wouldn't dry, and I also had a water pan on the grill. Simply despite all that, it withal tastes like a salt mine. :)
a couple of years ago costco gave refunds for a very expert brand that people complained was too salty. the second one i parboiled, changing water twice. still too salty. i tried using small $.25 as a additive in dishes but there was only too much and information technology was besides salty. i had to dump both. the post-obit year i bought same brand and information technology was actually skillful. to sum upward: i've never found a way to de salt annihilation brined. had some beautiful salmon i froze in salted h2o and i must have used too much table salt. had to dump it. i recently rubbed a chicken within and out and left it and then removed the common salt earlier cooking. besides salty.
Correct...the beefiness may only be WAY besides salty. My suggestions are useful for food only SLIGHTLY likewise 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 season across the membrain to flavor and gear up information technology. At the aforementioned time, I've cooked many without soaking and never found them as well salty. I recollect your event is the nature of the beast.
Concord with MMH. Corned beefiness is, by definition, salty. If as well much for your sense of taste, mute the saltiness past serving the beef with other unsalted or less-salted foods: in sandwiches, casseroles, with noodles or potatoes, equally part of an omelet, to garnish a chopped salad.
Raphael75...lamentable about your results. I was worried that the recipe might have given you lot a bum steer, so I but read the one yous linked. Information technology had only a spice rub in its directions (coriander, onion pulverisation, etc & some pepper), not an additional salt-pepper rub. That addition is where I call back yous went incorrect. I mostly (and especially with an expensive cut of meat) make a recipe once through as written. Then, if information technology's not keen, don't repeat...there are as well many good ones out there. Merely if it's good and needs tweaking, I start on the 2nd time effectually to tinker with ingredients, timing, technique.
18 Comments
I would slice & simmer the salty meat in distilled h2o with sliced potatoes. Potatoes absorb salt. Slicing makes more surface area and simmering helps them going together longer, then you'll as well have yummy potatoes.
If you are smoking a brined brisket (corned beef), you are nigh making pastrami.
Have a expect at this Michael Ruhlman recipe when you program your side by side round:
http://blog.ruhlman.com/2011/09/how-to-make-pastrami/
That sounds very interesting for a pastrami beef hash. Wow, never had, but at present tin can't imagine life without it. I volition exist looking for a overnice brisket today. Corned beef has always been a favorite for the leftovers,; even so, today I shall proceed to pastramify it
So I wanted to let everyone know that I cut the corned beefiness into fairly sparse slices and soaked it in water in the refrigerator for about 24 hours. Later on that, almost all the salt was gone! Nonetheless, at this signal nosotros really don't desire to have it because it's kind of moisture and it's been through a lot. The lesson I learned is soak corned beefiness brisket in water style longer than the instructions say before you do anything with it.
MMH July 27, 2017
I don't think that soaking it subsequently it'south been prepared will help. I recollect it'south time to walk abroad and acquire from the fault.
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 beef and change the h2o multiple times. In a rush last time, I only boiled it. Afterwards it cooled it was too salty,and so I soaked information technology in a sink with cold h2o and covered it with ice. The next day I covered and broiled information technology 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 information technology a lot longer and/or boil it. I'm only trying to salvage it now. I've been soaking information technology in cold h2o in the fridge and replacing the water every then frequently. We'll run into if it'south edible after this. :)
Thanks for all the replies! Do y'all guys call back I could boil information technology longer to endeavor to get the salt out? If so, would all the smokiness go away?
Voted the Best Reply!
MMH July 25, 2017
Oh my. I call back the damage is done.
I wonder if the smoking/grilling concentrated the saltiness? Perhaps if the meat had simply been simmered/boiled and was extremely "wet" it would have been more acceptable. Just a thought.
It'due south very possible that was the problem. I didn't realize the meat itself had such a huge amount of common salt in it, and I had added a rub of half salt/half pepper to the outside before smoking, so that merely added to the saltiness of it. I sprayed it with a mixture of 50% water, 50% apple cider vinegar every time I opened the grill superlative to make certain it wouldn't dry, and I also had a water pan on the grill. Simply despite all that, it withal tastes like a salt mine. :)
a couple of years ago costco gave refunds for a very expert brand that people complained was too salty. the second one i parboiled, changing water twice. still too salty. i tried using small $.25 as a additive in dishes but there was only too much and information technology was besides salty. i had to dump both. the post-obit year i bought same brand and information technology was actually skillful. to sum upward: i've never found a way to de salt annihilation brined. had some beautiful salmon i froze in salted h2o and i must have used too much table salt. had to dump it. i recently rubbed a chicken within and out and left it and then removed the common salt earlier cooking. besides salty.
Correct...the beefiness may only be WAY besides salty. My suggestions are useful for food only SLIGHTLY likewise 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 season across the membrain to flavor and gear up information technology. At the aforementioned time, I've cooked many without soaking and never found them as well salty. I recollect your event is the nature of the beast.
Concord with MMH.
Corned beefiness is, by definition, salty.
If as well much for your sense of taste, mute the saltiness past serving the beef with other unsalted or less-salted foods: in sandwiches, casseroles, with noodles or potatoes, equally part of an omelet, to garnish a chopped salad.
MMH, the instructions I followed were hither:
https://www.thespruce.com/grilling-corned-beefiness-333747
Raphael75...lamentable about your results.
I was worried that the recipe might have given you lot a bum steer, so I but read the one yous linked.
Information technology had only a spice rub in its directions (coriander, onion pulverisation, etc & some pepper), not an additional salt-pepper rub. That addition is where I call back yous went incorrect.
I mostly (and especially with an expensive cut of meat) make a recipe once through as written.
Then, if information technology's not keen, don't repeat...there are as well many good ones out there.
Merely if it's good and needs tweaking, I start on the 2nd time effectually to tinker with ingredients, timing, technique.