I like my butt rubbed and my pork pulled.
Member since 2009
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Dry Brine an enhanced Costco rack of pork?
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500
Posts: 3,177
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?
Comments
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Technically it's already been "brined" wet, but you know that. I prolly wouldn't._______________________________________________XLBGE
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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 -
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?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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Thanks for the tips.
I like my butt rubbed and my pork pulled.
Member since 2009
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