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Old 09-11-2006, 10:57 PM   #11
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Location: I live in the Heartland of the United States - Western Kentucky
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Yes, soaking it in water is a great way to purge some of the salt. What I do is to pour boiling water over it, to cover, and let it sit for a while - about 30 minutes - then drain. After I drain it the first time, I check to see how salty it tastes by sampling a small piece. If I think it needs more soaking, I repeat the process. Some of the dried beef in the marketplace is very salty. You might want to go to a website that sells Carsons air-dried beef. We've been eating this beef for over 20 years and find it far superior to what is found in any market. Just Google "Carson's air-dried beef" and you should come up with the right place. If not, email me and I can give you the appropriate address and phone number.

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Old 09-13-2006, 07:15 PM   #12
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lol I wish I had known about the rinsing and soaking method last month. I had never had chipped beef on toast and wanted to try it so I looked up a recipe. It didnt say anything about rinsing. Anyway it was so salty we had to throw it out.

“I went into a restaurant. The menu said, ‘Breakfast anytime.’ So I ordered French toast during the Renaissance.” Steven Wright
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