"Steve Wertz" > wrote in message
>> http://tinyurl.com/22bowf
>
> They say *NOT* to soak dry-cured country hams?
>
> "Sometimes consumers wash or soak country ham, bacon, or salt
> pork because they think it reduces the sodium or salt enough to
> allow these products to be eaten on a sodium-restricted diet.
> However, very little salt is removed by washing, rinsing, or
> soaking a meat product and is not recommended."
>
> -sw

It probably does not for sodium restricted, but I still soak my beef after
corning it before I smoke it to make pastrami. While still salty, it is
much better to our taste buds than unrinsed.