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Unread 03-16-2013, 12:13 PM   #10
thirdeye
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Join Date: 01-14-06
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I actually soak my store bought corned beef for both a traditional corned beef dinner, and when making pastrami. The big variable is the intensity of the solution that the processor uses..... so saltiness WILL vary from brand to brand. Plus most producers inject and immerse their beef cuts. Home corned beef may not need soaking in either application due to the nature or strength of the cure.

One thing to consider with traditional corned beef is that the braising or boiling will drive out some of the saltiness, but it still makes your pot likker pretty salty.
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