Soaking enhanced ribs to remove salt

[colonel00]

There is a thread here that discusses a sale at Hyvee grocery stores for baby backs but they are Hormel enhanced with a 12% solution. Has anyone ever soaked an enhanced product to remove some of the salt content? I know you could just lower the salt content of the rub but A) I already have a large batch of my rub made up with normal salt content, and B) I would like to use commercial rubs as well that already contain salt. I was just curious if anyone had tried this and if it would work in the same fashion as soaking a store bought corned beef when making pastrami.

[expatpig]

Almost all pork is "enhanced" whether it 's on the label or not. Soak in cold water and rinse. It's all we can do.

[leanza]

Originally Posted by expatpig

Almost all pork is "enhanced" whether it 's on the label or not.

I didnt know that. Can you explain further? The way I understood is that it would be detailed, on the label, if the meat is in solution.

Are you suggesting that the gas used in cryovac is what you would consider inhancement?

[The_Kapn]

Most of us avoid "enhanced" ribs, especially for competition.

However, I have used them many times at home because they were the cheapest I could find at the time.

Not all that bad, unless you have incredibly taste sensitive guests.
Most folks can not tell the difference.

JMHO.

TIM

[Soybomb]

Originally Posted by expatpig

Almost all pork is "enhanced" whether it 's on the label or not. Soak in cold water and rinse. It's all we can do.

http://www.fsis.usda.gov/factsheets/...ts/index.asp#2

In the case of enhanced products, the solutions that are added to the meat or poultry, or into which the meat or poultry are placed for flavoring, seasoning, and tenderizing, are intended to be part of the product. The solutions are required by regulations and policies to be identified as part of the product names of the enhanced products, and whether the solution is incorporated into the product or is free-flowing, it is considered part of the product.

I have no problem not being enhanced meat, essentially avoid hormel for me.

[El Ropo]

Originally Posted by expatpig

Almost all pork is "enhanced" whether it 's on the label or not. Soak in cold water and rinse. It's all we can do.

Maybe up in your area, but all over the states, we get straight meat (not enhanced). The only two stores around here that sell the solution enhanced stuff are Super tarjet, and Wallyworld.

All other local stores shy away from the enhanced stuff. It's a tough crowd down here when it comes to selecting meat. Many folks have been smokin and grillin for more than 40 years.

[expatpig]

Enhanced pork was introduced so anyone could cook pork that wasn't dried out and tough. The enhancing also increases shelf life considerably.

[landarc]

Soaking will remove some of the salt as well as some of the salty taste. It will not reverse the effect the solution has on the meat's texture and moisture level. This is not altogether bad. You will end up with a cooked product that is tasty, but, with a texture somewhere between untreated ribs and ham. Some folks love this texture. No way to know unless you try.