You can use peeled potatoes to remove excess salt from your food while cooking.
I use this tip most often when getting ready to smoked cured meats. When smoking corned beef for pastrami or cured pork shoulders for Buckboard Bacon it’s important to remove as much of the curing salts from the meat before smoking. If you don’t do this your finished meat will be too salty to eat.
Normally, you will soak the cured meats for a couple of hours in cold water. Even though you might change the water every thirty minutes sometimes you can’t remove enough salt. When you add a large diced or chunked potato to the water you can remove even more salt.
This tip not only works for removing curing salts but you can use it to remove excess salt from sauces, stews and soups should you add to much salt by mistake.
Neat idea. How long did you soak that brisket? Any time comparison to soaking it w/ and without the potatoes?
I’m going to try this with a Virginia country ham next week… 12 pounds.
OOh, great tip! Thanks