Too much salt question.

[BigRedBuster]

Ok. Got a question.

 

This year I canned some of the venison from hunting season.

 

Tonight, I made venison and biscuits that was fantastic other than one thing, I must have salted it too much when I canned it.

 

So, question, how can I yen down the salt next time I make it?

[JJ Husker]

Sugar can be used to offset too much salt but ya gotta be careful and it may affect the flavor profile. I've never had venison and biscuits so I'm not sure what all you got going on there.

 

This might be off the wall but could you soak the salty venison in milk first? I do that with beef liver before I pan fry it to tone it down a bit. Seems like it might also reduce saltiness.

[huKSer]

Or just soak in water.

[BigRedBuster]

Well the problem I see with the milk or water is that the natural juices of the meat are an important part of using the canned meat.

[Making Chimichangas]

Ok. Got a question.

 

This year I canned some of the venison from hunting season.

 

Tonight, I made venison and biscuits that was fantastic other than one thing, I must have salted it too much when I canned it.

 

So, question, how can I yen down the salt next time I make it?

 

I have heard (although never done it myself) that if you've over-salted something, add potatoes or cooked rice to it.

 

The potatoes or rice usually will absorb quite a bit of the salt.

 

Not sure how practical that is given you're dealing with venison.

 

I think potatoes would work best because I know when I make mashed potatoes, I salt them pretty liberally. So I think potatoes would work for you really well because they can absorb a LOT of salt.

[MLB 51]

Well the problem I see with the milk or water is that the natural juices of the meat are an important part of using the canned meat.

Then stop over salting.

[BigRedBuster]

 

 

Ok. Got a question.

 

This year I canned some of the venison from hunting season.

 

Tonight, I made venison and biscuits that was fantastic other than one thing, I must have salted it too much when I canned it.

 

So, question, how can I yen down the salt next time I make it?

I have heard (although never done it myself) that if you've over-salted something, add potatoes or cooked rice to it.

 

The potatoes or rice usually will absorb quite a bit of the salt.

 

Not sure how practical that is given you're dealing with venison.

 

I think potatoes would work best because I know when I make mashed potatoes, I salt them pretty liberally. So I think potatoes would work for you really well because they can absorb a LOT of salt.

Now THAT might be an option.

 

Thanks.

[huKSer]

Now that I think of it, I agree with Making Tacos (can't spell Cheemiechonkas)

[BigRedBuster]

LOL....I just spent 30 seconds of my life looking to see who suggested making tacos.

 

New twist in this that may solve my over salting problem.

 

When I made the meal, I wanted to add beef broth but didn't have any. I used beef base instead. I just looked and the second ingredient in the beef base is salt.

 

There is a big chance I didn't over salt in the canning process. Instead the extra salt may have come from the base.

 

Lesson to be learned, when substituting ingredients, know what you are substituting.