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Any tricks to help a pastrami brisket that’s too salty?
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Can also just microwave a small piece just to check the saltiness.
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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
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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.
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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!
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