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Old 03-17-2013, 08:15 PM   #24
LMAJ
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Join Date: 07-01-07
Location: Southeastern Pa
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Quote:
Originally Posted by hoosier_drew View Post
Is the secret to the store packed corned beef, the long soak? I made one today after a 4 hour soak and it had a very chewy texture. Wasn't too salty but the texture was off.
The long soak is to get the salt out.
How long did you cook it? What temp? How'd you slice it?
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