First time bringing pork, not sure how much salt I need

[EdP]

I’m smoking this rack of pork this weekend using civilsmoker’s thread as a guide https://www.smokingmeatforums.com/threads/big-bald-bbq-rubbed-rack-of-pork.292977/

This pork already has some salt in it, so I don’t want to over do it. Also, all I have is iodized sea salt (not sure if I could find kosher salt now).

It looks like I’ll need about a quart or two, and will need to flip the meat periodically.

How much salt should I add to the water? Should I make a gallon and use what will go in the pan? I think I read here low salt brine is a half cup kosher salt per gallon of water.

Any advice appreciated.

 

[SmokinGumby]

If it's injected, I wouldn't brine it at all, personally. If it's already injected with salt, the salt won't penetrate the meat anyways, and the salt is the only thing in a brine or marinade that gets into the meat anyways.
To be honest, I've never noticed a difference with brining anything. Even chicken. I think it's all placebo, but I might be in the minority.

 

[daveomak]

The meat is already injected.....
For future use, weigh the meat... weigh out 1-1/2% Kosher salt, based on the weight of the meat... weigh out 5% meat weight in water... dissolve salt in water.. inject ALL the salt water into the meat...

Calculation... 1.5% = 0.015 X meat weight in grams (750 gms) = 11.25 grams of salt to dissolve and inject...

 

[chopsaw]

So you checked the ingredient label for added sodium ?
From my experience the product that says " Natural " on the front by the brand name is not enhanced . If it says " Guaranteed Tender " it has a solution added .

 

[EdP]

Thanks all. The label does show the sodium content.

My first brine will be delayed to a date tbd.

 

[daveomak]

 

[chopsaw]

That's why I posted what I did . All the ones I read in store that say natural are not enhanced .
Could be miss packaged . That's why I suggested he double check the label .

 

[EdP]

That's why I posted what I did . All the ones I read in store that say natural are not enhanced .
Could be miss packaged . That's why I suggested he double check the label .

civilsmoker posted two cooks with the same Kirkland racks of pork, he brined one and didn’t appear to brine the other.

I’ll still use his method, sans brine.