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Mo-Dave
04-25-2009, 11:04 AM
Awhile back someone posted about making corned beef fattys and I thought they looked pretty good. Yesterday I picked some corned beef on sale for .99 and thought I would give it a try plus maybe a whole one smoked.

My question is I have forgotten how long to soak a corned beef to remove the saltiness and If who ever did the fattys can tell me if they did that before grinding and smoking the fatty. Or if anyone else can chime in I would very much appreciate it, thanks in advance.
Dave

BBQ Grail
04-25-2009, 11:23 AM
You need to soak the corned beef for a good four hours minimum. Changing the water every 30 minutes. Longer would probably be better.

What I learned from corned beef fatty was that it cooks much faster that a sausage fatty. Make sure you leave some fat in the grind.

SoEzzy
04-25-2009, 11:58 AM
Slice up a couple of potatoes and add them to the water while you soak the corned beef, the slices will help draw out the salt.