On Wed, 05 May 2010 21:15:20 -0700, isw wrote:

> In article
> >,
> Nan > wrote:
>
>> -
>>
>> Thanks, I make Sausage Gravy for over biscuits, just didn't know what
>> beef to use. I was a kid last time I ate it . But I do remember that
>> it is salty. Do you just soak the canned beef it to remove salt?
>> Change water often? or am I totally wrong on how to lower salt?
>
> Cut it in slivers (which you need to do before putting it in the sauce
> anyhow), pile it in a strainer or colander, and pour some very hot (or
> boiling) water over it.
>
> And don't forget the mushrooms.

You're going to need to salt your cream gravy, so I'd just leave it
alone.

-sw