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Any tricks to help a pastrami brisket that’s too salty?

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    Any tricks to help a pastrami brisket that’s too salty?

    I just took my 2 3lb pieces of brisket off the smoker that were brined for 5 days following meathead’s recipe but only had time for a 1 day desalinate. Turns out the pastrami is way salty. Any tricks to remove some of the saltiness once it’s cooked or am I going to try and just mask with some other food pairings?

    Thanks for any help!

    Rob

    #2
    No way to get it out now that I know of. Use it in dishes and don’t use any more salt. The salt should get plenty diluted in a hash. When I desalinate I do three water changes in 24 hours. If I’m curing my own I also put less salt in the cure.

    Comment


    • fzxdoc
      fzxdoc commented
      Editing a comment
      What he said.

    • rschwensen
      rschwensen commented
      Editing a comment
      Thanks—will do that next time

    #3
    Don't use ya no table salt, up on toppa it???

    Comment


    • rschwensen
      rschwensen commented
      Editing a comment
      Nope—kosher salt

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      thanks, it was meant: "don't add no dang dang salt, there to th table, when yall goes all kinda fixin to commence to begin to consume it.", th interrogative marks indicate it was a potential answer to yer initial query...

    #4
    Well... you could soak it again but... yeah.

    A tip for the future - when you've desalinated and think it might be ready to smoke, slice off a bit and fry it up then taste it. Do that with bacon too

    Comment


    • rschwensen
      rschwensen commented
      Editing a comment
      Good idea

    • Polarbear777
      Polarbear777 commented
      Editing a comment
      Can also just microwave a small piece just to check the saltiness.

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