SC - Salted Meat- Need help unsalting

[D. Clay-Disparti]

After cooking more than my share of Smithfield hams, I can truthfully say you
would not want to use the discarded water for anything else.  The nature of it
is tooooo salty (perhaps at the very end before you begin to cook the meat the
liquid would be suitable for what you're talking about...imho)

Isabella

Mary_HallSheahan at ademco.com wrote:

> Adamantius says: <<Each batch of water you flavor with salt and then
> throw away is that much less salt in your final product.>>
>
> Eek, how about throwing that salty and vaguely meaty water into a cookpot
> and using it to cook something else in?  Maybe throw in the oatmeal with
> some numbles and make a nice haggis?  ;)
>
> Emme
>
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