G. Rice, You should probably not bother – the flavor is very mild and will stay that way unless you decide to brine it some more. While I love the hardcore dry-cured Southern pork products, I like a mild-cured meat as well, and that's what this is. Not even really cured, as the package says "KEEP REFRIGERATED." It's more akin to those Cook's ham slices, but better-quality meat and no smoke flavor added. I would not slice this and serve it as appetizers, but as an accompaniment to the vegetables one would serve with boiled corned beef I like it a lot. I did in fact have some with my leftover colcannon – a dish of potatoes mashed with leeks and cabbage and plenty of cream and butter – and it was perfect. For sandwiches, well … you'd want mustard.
@ rotuts – This isn't brisket, it's pork loin cut to resemble brisket. The brine is very mild, and that spice packet is something this really needs.
