Close To Katz Goof?

[Matt Bykowski]

I'm working on the Close to Katz Pastrami. I must have confused recipes. I'm using a premade/packaged corned beef. To remove some salt, I thought I was supposed to soak the beef in water 24 hours changing the water a few times. Now that I reread the recipe, ooops! An 8 hour soak is asked for. Did I pull out too much salt and "corned" flavors from the meat? I'm plowing ahead with the meat seasoned up sitting in the refrigerator until at least Saturday. I'm wondering if I should make any adjustments since I over desalinated the meat. Add salt? Anything else?

As an aside, the package claimed it was a flat. It's part of a brisket, but not a flat. It split in half and now looks like two loins.

I used all of a 1/2 batch of the Close to Katz rub, omitting the onion powder (I hate it/onions) and the coriander seeds (just didn't have them).

I appreciate your thoughts. Cheers!

[Ground Chuck]

I think you will be fine. I've seen other recipes or comments somewhere where they did a 24 hour soak.

I've tried it twice, the 8 hour soak was perfect, the 14 or so was drier. I think it had to do with the cooking, however, and not so much the soak.

Best of luck, brother!

[Matt Bykowski]

Yeah, I'm thinking it will be too dry. I guess, I'll find out. Thanks.

[HawkerXP]

I would think you'll be fine. You need to adjust your photo drone to a lower altitude.

[Matt Bykowski]

I was using my drone (JK). Thanks.

[texastweeter]

your fine. I have an entire brisket from one of our cows in the cure right now to make corned beef, then pastrami

[shify]

You'll be fine. Most store bought corned beefs are incredibly salty, so doubt you'll find it pulled out too much salt from 24 hours.

[Matt Bykowski]

I'm hoping, thanks.

[Alabama Smoke]

You want to know if too salty or too little? Take a sharp knife and cut a small sliver off one edge and fry it. Then taste it.

EDITED TO ADD: Actually, when you begin desalinating a corned beef, probably a good idea to immerse in ice water for an hour or two at a time, changing water each time. Periodically, do the slice, fry and taste routine at water change intervals to determine when it's time to quite soaking and start cooking! I actually picked up this idea from Jeff Phillips on a different BBQ site.

[Matt Bykowski]

Good idea. Thanks.

[EdF]

And great for us folk who like to hang around with our food while we cook it!