so i figure it would be a lie if i only ever posted my successes. so in full disclosure i messed up. last weekend we got 2 choice chuckies...
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and i messed them up. for some reason i thought it was a teaspoon of kosher salt per pound instead of 1/2 a teaspoon. i was so sure i didn't even question it. i had a thought when the salt was being applied along the lines of "gosh, this seems like a lot of salt" and kept going. i didn't even think that i screwed up until i pulled them out of the cambro, shredded them at 1am, and tasted my mistake. good lordie was that salty. immediately after trying it my brain unclogged and my mistake came flooding in. man, was i mad at myself. fortunately, they were moist and tender like every other time i made chuckies. i was surprised the bark was as well set as it was considering i wrapped at around 156.
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so i thought: pastrami is too salty after the brine, and we desalinate it. why can't i do that, just a little bit, to food that has been cooked? so i took a test bowl, after it had been in the fridge for a day, and put some salty pulled beef in it and some water and waited an hour. everything was cold. after the hour i dumped the water and tried the beef. it worked! maybe a little too well because it was a little bland but overall definitely not too salty now. so i filled up the baking pan the rest of the beef was in with water and waited only 30 minutes. after 30 minutes i dumped out the water. all the fat was still there and most of the seasoning was on the beef. it was still a little too salty but it was much better and i could taste the beef again. again, just a tad blander than i was used to but that has to be expected.
so overall it was a success, not a home run but still it's good to know there is SOMETHING that can be done if i over-salt something. i am just posting it now because i wanted to wait until after i eat some after the experiment to see if it really was still good, and they were. we made sandwiches last night and my wife made nachos. everything was still quite good.
also i made ribs which weren't over-salted. my wife bought a rub with salt in it so i didn't pre-salt them. i was quite excited because it was the first time i made ribs that weren't mediocre, they were awesome! i'm never buying babyback/loin back ribs again, St. Louis from here on out!
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and i messed them up. for some reason i thought it was a teaspoon of kosher salt per pound instead of 1/2 a teaspoon. i was so sure i didn't even question it. i had a thought when the salt was being applied along the lines of "gosh, this seems like a lot of salt" and kept going. i didn't even think that i screwed up until i pulled them out of the cambro, shredded them at 1am, and tasted my mistake. good lordie was that salty. immediately after trying it my brain unclogged and my mistake came flooding in. man, was i mad at myself. fortunately, they were moist and tender like every other time i made chuckies. i was surprised the bark was as well set as it was considering i wrapped at around 156.
so i thought: pastrami is too salty after the brine, and we desalinate it. why can't i do that, just a little bit, to food that has been cooked? so i took a test bowl, after it had been in the fridge for a day, and put some salty pulled beef in it and some water and waited an hour. everything was cold. after the hour i dumped the water and tried the beef. it worked! maybe a little too well because it was a little bland but overall definitely not too salty now. so i filled up the baking pan the rest of the beef was in with water and waited only 30 minutes. after 30 minutes i dumped out the water. all the fat was still there and most of the seasoning was on the beef. it was still a little too salty but it was much better and i could taste the beef again. again, just a tad blander than i was used to but that has to be expected.
so overall it was a success, not a home run but still it's good to know there is SOMETHING that can be done if i over-salt something. i am just posting it now because i wanted to wait until after i eat some after the experiment to see if it really was still good, and they were. we made sandwiches last night and my wife made nachos. everything was still quite good.
also i made ribs which weren't over-salted. my wife bought a rub with salt in it so i didn't pre-salt them. i was quite excited because it was the first time i made ribs that weren't mediocre, they were awesome! i'm never buying babyback/loin back ribs again, St. Louis from here on out!
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