De-salting corned beef brisket


 
T

TonyL

New member
I can buy it so much cheaper here in Indiana (1.99/lb vs. 4.49) that I'd like to try it, but need to de-salt it. Cold water soak? 3-4 hrs? Would ice water be better? How many times change water?

Thanks for any help
 
As Dave said however this last one I went overnight (@10 hours) with four changes of water and it was still a salt-lick. Couldn't believe it.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Marc:
As Dave said however this last one I went overnight (@10 hours) with four changes of water and it was still a salt-lick. Couldn't believe it. </div></BLOCKQUOTE>

Wow, that's crazy. Frustrating that they're so cheap after St. Patty's day, it makes one not want to start from scratch and control salt that way.
 
Depends on who makes it. I've had some where a soak like Dave mentions works great, and some like Marc that taste like a salt lick.
Those I do HH on the WSM. A simple teriyaki pepper marinade and when sliced tastes like jerky.
(in a good way)
wsmsmile8gm.gif


Tim
 
Timothy, Never thought of that! Jerky! Unfortunately, it was a probably the best rub & cook I've ever done on a flat for pastrami. Flavor, smoke, tenderness, right on... everything perfect except for the SALT! ugh.
Back to curing my own $ 4+/lb briskets.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave from Denver:
Cold water soak will work great. 3-4 hours with one or two changes of water depending on how much salt you want to remove. </div></BLOCKQUOTE>

That's how I do it, too.
 
I don't know if it's an old wives tale, but I've heard that potatoes help draw out salt in liquid.

I've soaked corned beef for a couple days, changing the water 2 times per day and leaving 3 quartered potatoes in the water.

I then rub the corned beef with a pastrami rub and smoke it up. Delicious.

Eric
 
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