Over-salting meat is a very difficult mistake to correct, but unfortunately, it's also a common one. Besides the overwhelming taste, there are drawbacks to your health that go along with increased sodium intake. All hope is not lost though, you can still try to save your meat rather than throw it out. Several things can be done to reduce, change and lessen the strong salty taste.
Place the meat in a 2-qt. pan or crock pot set on low. Add 1/2 qt., or 2 inches, of water. Bring the water to a boil and reduce the heat to simmer. Add 2 tbsp. of butter, preferably unsalted, to help reduce the salty taste.
Cut up raw vegetables like carrots, onion, beans, potatoes, broccoli, peppers, mushrooms or celery and toss into the pan or crock pot to help absorb the salt in the cooked meat.
Add spices and herbs such as garlic, basil, dill, mustard powder or onion powder to enhance alternate tastes and change or dilute the salty taste. Cook the meat for 20 minutes in the pan or in the crock pot for two hours on low.
Drain the meat and vegetables using a strainer. Taste test the meat to see if the saltiness has been reduced. If it needs to be reduced further chop the meat into small pieces. Set the vegetables aside to be served once the chopped meat is prepared.
Add the chopped meat to 1 lb. of prepared pasta; then add homemade sauce or gravy to further absorb, change and remove the salty taste. Make the sauce using 1 tbsp. butter, 1 tbsp. flour and 1 cup of milk. Bring the butter and flour to a boil; then stir in the milk. Boil for two minutes. Add the sauce to the pasta and meat, mixing well, or drizzle it over the dish like gravy. Serve on a plate using the cooked vegetables as a side dish.
Be creative in adding ingredients.
Use pot holders or an oven mitt while draining the boiled meat to avoid burns.