- Joined Jul 28, 2006
Thanks Dan. This works well with any cured meat. I've used the same techinque to pull extra salt out of ham too. I also do not like to cook corned beef in liquid. In post #11, this thread, I explain the method I use with the pressure cooker, getting really good results every time (salty meat not withstanding). Looks like the method you describe in post #4, this thread, would work equally well, although it will take considerably longer. I'm guessing a couple hours, at least?