SC - Salted meat

[Uduido at aol.com]

In a message dated 97-06-30 12:19:50 EDT, you write:

<< Other possibilities include beating the meat with a mallet to tease some
 of the fibers apart, which would not only tenderize but serve to
 increase the exposed surface area and make the desalting easier.  >>

Egads! Reminds me of those dried stockfish that you can find in Jewish
markets in N.Y. I have one (or rather half a one) hanging in my kitchen that
is at least 13 years old. I just cut off a piece whenever I am in need of
emergency fish stock. Pound it to death. Soak it. Pound it some more, Soak
it. etc. Makes great stock but I wish I could justify getting a new one. :-0

Lord Ras