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Dry Brine an enhanced Costco rack of pork?

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500
500 Posts: 3,177
in EggHead Forum
I was thinking I need to dry brine with just salt for 4 hours ahead of time the rack of pork cook I'm doing today.  I wanted to hold what little moisture there is in the rack with the salt.  But do I risk over salting because the it is "enhanced" with a 10% solution?
I like my butt rubbed and my pork pulled.
Member since 2009
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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
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    Technically it's already been "brined" wet, but you know that. I prolly wouldn't.


    _______________________________________________

    XLBGE 
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  • 500
    500 Posts: 3,177
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    I'm also trying to gauge the timing, cause Mrs. 500 always asks me; "When's it gonna be ready?"  I've been lately giving her smart ass answers like 135 degrees.  I'm thinking 275* - 300* dome temp.  Would that be like 2 hours?
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    500 said:
    I'm also trying to gauge the timing, cause Mrs. 500 always asks me; "When's it gonna be ready?"  I've been lately giving her smart ass answers like 135 degrees.  I'm thinking 275* - 300* dome temp.  Would that be like 2 hours?
    That is funny I give the exact same answer...or "in another 45 degrees".  I think 2 hours is a good estimate at 300ish.  

    BTW- I would probably skip the salt brine.  I think you will find there is plenty of moisture in the rack already so I wouldn't risk over-salting it. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • 500
    500 Posts: 3,177
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    Thanks for the tips. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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