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I don't use the full amount of salt, called for in the recipe, while the food is cooking. It is so much easier, for the individual to add the amount of salt, or other seasonings, to their own plate, without overdoing, for someone else, that might be on a lo-sodium diet. When I cook, bacon or ham, I take cool water and rinse the excess salt off, by rubbing the meat, as the water is running over it.
If too much salt, may have been added, place a pared potato in the pan, to absorb the salt.
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