Using Pork Butt with 3% Salt enhancement

[Frankie B]

Actually what I am looking for is what are your favorite methods of eliminating or reducing the salt solution in many cryovac packed butts or any enhanced meat.

Rather than just injecting something sweet like apple juice or using a no salt rub, what are your thoughts that you know work to reduce the salt problem.

FB

 

[Eric G]

Actually what I am looking for is what are your favorite methods of eliminating or reducing the salt solution in many cryovac packed butts or any enhanced meat.

Rather than just injecting something sweet like apple juice or using a no salt rub, what are your thoughts that you know work to reduce the salt problem.

FB

Personally, I avoid any meat that is enhanced with anything. I make my own rubs, and therefore can control the amount of salt. I usually lightly dust some Lawrys season salt then add my rub which contains no salt. Any of the meats that are enhanced I shy away from. I hope that helps.

 

[Len Dennis]

As Eric said, avoidance is easiest (although some reports suggest as much as 45-75% of chicken pork and beef are enhanced so it won't be easy).

Having said that, I found this method for reducing the salt (in lunch meats but soaking is also recommended elsewhere for our larger cuts):

Step 1
Pour 2 cups of water into a large bowl.

Step 2

Add about 1 lb. of sliced lunch meat to the water. Let the meat soak on the counter for two hours. This will work well for any lunch meat, such as turkey, ham or roast beef. The water will release the excess salt through osmosis.

Step 3
Take the meat out of the water and put them on a cheesecloth to dry for five minutes. Use the lunch meat in your meal or store it in a resealable bag in the refrigerator.

Things You'll Need

Purified water
Large bowel
Measuring cup
Cheesecloth
Resealable bags

References

MayoClinic.com: Why Do Processed Foods Contain So Much Sodium?
Today: The 5 Things You Need to Know About Deli Meats

http://www.livestrong.com/article/344494-how-to-reduce-salt-in-lunch-meat/

 

[Frankie B]

Personally, I avoid any meat that is enhanced with anything. I make my own rubs, and therefore can control the amount of salt. I usually lightly dust some Lawrys season salt then add my rub which contains no salt. Any of the meats that are enhanced I shy away from. I hope that helps.

Thanks Eric,

I also make my own rubs, but my question really relates to the problem once you have a product that has been injected with a salt solution.

Thanks again.

 

[Frankie B]

As Eric said, avoidance is easiest (although some reports suggest as much as 45-75% of chicken pork and beef are enhanced so it won't be easy).

Having said that, I found this method for reducing the salt (in lunch meats but soaking is also recommended elsewhere for our larger cuts):


http://www.livestrong.com/article/344494-how-to-reduce-salt-in-lunch-meat/

Well, this does address the problem with lunch meat, I wonder if it will work with a BUTT?
Don't know why not, it may take longer to do but if it will purge the salt, I really don't care. It could soak over night before being prepared to smoke.

 

[Len Dennis]

I addressed that: soaking is also recommended... for our larger cuts.

You'll be able to get a good deal of the salt out by soaking (obviously not all) but also, don't use salt in your rub.

 

[Frankie B]

I addressed that: soaking is also recommended... for our larger cuts.

You'll be able to get a good deal of the salt out by soaking (obviously not all) but also, don't use salt in your rub.

Again Thanks LEN,

Apparently I zipped right past the real answer. Sign of age!