Quote:
Originally Posted by swamprb
Smoked Corned beef is too salty for my tastes. I like to soak CB's for over 24 hours, longer if possible, change the water frequently and add the cut spuds to get the salt out. Then smoke em'!
|
Seems the concensus is potatoes to get the salt out. I've been told onion. Any comments on that vs potato?
Thanks!