I was at Costco, saw they had corned beef and decided to get one to make pastrami from.
I know it has way more salt then we as a household will tolerate, and wonder how long can I soak it in water, changing the water frequently, to remove the salt.
I don't have high expectations that people here will think much of this little experiment, I just want a little practice before I do a real brisket.
I know it has way more salt then we as a household will tolerate, and wonder how long can I soak it in water, changing the water frequently, to remove the salt.
I don't have high expectations that people here will think much of this little experiment, I just want a little practice before I do a real brisket.