[pnoon]

Originally Posted by T.G

Peter, a comment on that recipe - the bagged corned beef is typically cured with extra salt because some will be lost in the boiling process. Now, if you don't boil the meat, all that extra salt stays in the meat, so I would advise caution if you chose to add any rubs that have salt in them, ie: commercial rubs, which typically have a very high percentage of salt in them, or any sauce combinations involving a lot of salt, or, depending on your tastes, you might push the food into the category of inedible. You can also soak the meat for a few hours prior to cooking, changing the water every hour, to reduce the salt levels a bit.

Good point, Adam.
When I was young, my mother used to soak the ham to reduce the salt. I will definitely do that with the corned beef.
Posted via Mobile Device