[afraidfortherepublic]

In fact, you’ve given me a good idea. Somebody gave me some smoked pork loins from New Brausfils. They are so salty and tough I cannot eat them. I think I’ll chop them up and make black bean soup out of them. Slow cooking for 8 hours will probably do them a world of good.

[AnAmericanMother]

If they're really salty (like an old-fashioned Smithfield ham), you be sure to soak them for at least 24 hours in a bucket under a steady trickle of water from the hose. Put the mouth of the hose at the bottom of the bucket so the salt water will move up and out. Every 4-6 hours dump out the bucket and start over with fresh water.

Then take a stiff, clean brush and scrub the surface well to get off any remaining salt, mold, dirt, etc.

That is the ONLY way to get a salt ham fit to eat. I guess it'll work for pork loin too. Otherwise your soup will be way too salty.

Actually, once you've soaked them good, save one to eat. You'll have to roast it in a tight-sealed roasting pan with water in the bottom, and you have to roast it a LONG time. I'm talking an 8 hour cycle, with the oven starting around 550 or as hot as you can get it, then turning it down, then leaving it off for a couple of hours, then doing the whole thing again.

There's a REASON people don't fool with salt ham anymore, now that we have refrigeration.