Severed-head, I had salt beef once many years ago, it had never been a tradition in my family adn I had to order it in specially from a good butcher and soak it overnight or some such. It was so long ago I can hardly remember anything about it except that it wasn't cheap but was tasty! And as you say, certainly nothing like tinned corned beef, which is principally composed of gristle and fat.

I know what you mean about salt though, I have *low* blood pressure - always have - and yet the generic health advice you see peddled everywhere from the internet to TV programmes to magazine articles takes no account of different people's needs and tells us *all* to "cut back" "don't add salt to cooking" "don't add salt to food at the table" which for someone like me (who's been known to black out if I get up too quickly) would be a fruitless exercise at best and even potentially problematic. I find such indiscriminate public advice to be pretty annoying, salt is definitely something I enjoy in my food, and until my GP tells me otherwise I don't plan to stop enjoying it.

How is / was your corned beef Janie?