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Another thing to be done with too-salted meat is boiling it.

I just remembered a pressed-beef recipe I made for a medieval campout, which
involved first salting the HECK out of raw beef, rolling and tying it (large
slabs) and then boiling it, then unrolling it and pressing out the liquid.
It made something a little like the joy of leftover porkchops. Not quite
jerkey.

But oversalted meat could also be used to chuck into a stew or soup.

Sandra