I'm trying to find a recipe for smoked corned beef that uses butcher paper instead of aluminum foil.[1]
I found this recipe. Here are some select quotes I found helpful:
As I mentioned above, it is important to soak the meat overnight to reduce the saltiness. If you skip this step or try to just soak it for an hour, your corned beef will come out too salty.
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[1] So I learned that this recipe says to use either aluminum foil or butcher paper, and no liquid is added.
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