www.sausagemaking.org

At the moment we have Corned Silverside on special at $ 4.99 kilo. Beautiful looking pieces of meat.
I like to smoke some if possible. Is there a procedure to get cure #1 into the Silverside pieces or do I
soak them first in a few changes of fresh water and start from scratch including the 10% cure/weight injection method.
No doubt some brains on the forum will be able to help me.
Best Regards,
JAN.

If it has been corned (cured), you can go straight to smoking it. Many people here buy corned beef and hot smoke it with a pepper and coriander coating to make a fast pastrami. You would have to be familiar with the product to know if the salt needs more or less.

My wife sometimes buys corned beef but soaks it in running water with 2 changes of water before boiling it.
I might do the same and than hot smoking it. It would be easier to sprinkle salt on it afterwards than have it un-edible due to its high salt content.
Thank you for your input. It's appreciated.
Cheers,
Jan.