Uncured corn beef?

[jaxgatorz]

So in the last minute rush to load up the fridge last week I bought what I thought was my usual corned beef flats on sale so I could make some pastrami this week''' Just noticed it's different than what I remember them being. I certainly wasn't paying attention when I bough it. So I got them out the morning to start the soaking process to get rid of the salt and noticed difference.. After reading online about "uncured corned beef", I am assuming it's still cured but by different means. So my question is do i not need to soak theses to remove the salt since there isn't nitrates Will my cooking procedure be the same as it was with the the cured corned beef? Thanks.. Don't want to mess them ( or me ) up..

 

[Sowsage]

Soak before? Posibly. I think I would slice a thin portion off and fry in a pan for a taste test for the saltiness. If too salty do a soak for an hour and try another slice. Do that until you get to your desired saltiness. Then you could proceed as you normally do.

 

[pmorton62]

The salt does the actual curing. The nitrites protect against botulism and add the rosy color.

 

[WaterRat]

I would proceed as usual. Still lots of salt in there. They say no nitrates EXCEPT what is natural in celey. Well guess what, celery has lots of nitrates, that's why they use it. Just finishing smoking up my pastrami as I type. Good luck!

 

[jaxgatorz]

I would proceed as usual. Still lots of salt in there. They say no nitrates EXCEPT what is natural in celey. Well guess what, celery has lots of nitrates, that's why they use it. Just finishing smoking up my pastrami as I type. Good luck!

Thanks.. I decided to start the soaking process as usual.. I'm going to treat it like the all the others I've done in the past...After looking online I found a few threads about it and a lot of them were from SMF..

 

[thirdeye]

I do a soak-out on all corned products, and most cured products I make at home like belly bacon and Buckboard bacon. The longest ones are on store bought corned briskets or rounds as they use injection and immersion with a stronger pickle to shorten their curing time.

 

[jaxgatorz]

I do a soak-out on all corned products, and most cured products I make at home like belly bacon and Buckboard bacon. The longest ones are on store bought corned briskets or rounds as they use injection and immersion with a stronger pickle to shorten their curing time.

Thanks. I am doing around a 20 hour soak with 3 or 4 water changes.. That should be enough.

 

[thirdeye]

Thanks. I am doing around a 20 hour soak with 3 or 4 water changes.. That should be enough.

Actually a 3 to 5 hour soak-out is fine with some folks. I do 7 or 8 on corned briskets from Sam's Club. And there is nothing wrong with a longer soak. I'ts all about saltiness, and YOUR own threshold.

 

[jaxgatorz]

Actually a 3 to 5 hour soak-out is fine with some folks. I do 7 or 8 on corned briskets from Sam's Club. And there is nothing wrong with a longer soak. I'ts all about saltiness, and YOUR own threshold.

I agree... That's usually about how long I would soak them.. But being that some of it is going to mother, who has been told to eliminate as much salt as possible( congestive heart failure), I figured I would soak the heck out of them . Thanks again .