Recent content by SmokeAndACoffee

Looks awesome. Nothing beats a good BLT with homemade bacon and mayo (with garlic).

I'm not sure I understand.

Technically you are correct. But there is the added amount for the meat as well. So unless I removed also 10% of the meat, the final concentration in relation to the meat would be lower. I think it's all good the way it is now.

For what it's worth, I settled on adding 17g of each sugar and kosher salt. I figured I removed about 37g of each. And since I removed 1L of solution, I require 20g of each less. The goal was to maintain the taste/salinity profile. I guess we'll see how it goes this sunday/monday

I prepared a solution last night, 3.5kg of ice, 9 kg of water, 374g brown sugar (2%), 374g kosher salt (2%), and 97g black pepper (0.5%), 44.9g of curing salt #1 (0.24%). I let the solution sit for a while and in the fridge before adding the pork loins. When I did the solution level was right...

homemade garlic mayo goes good on everything

If you have an Asian market (or T&T) near you its probably cheaper there. Korean cut ribs.

If I would like to include Sodium Erythorbate in the brine for the loins, is it possible in a wet brine (if some is/is not injected), or can it only be included in purely injection (or dry brining like sausage)?

If you like that you might like something similar called Kassler. It's also German, similar to bring/cure as pastrami but applied to the loin/chops. https://kitchenproject.com/german/recipes/Pork/Kasseler-Ripchen/index.htm Just confirm the curing salt amounts.

I really like cured smoked loin/chop that is finished on a hot plate/pan when it's time to eat. I'll definitely give the dry cure a shot for loins. I'm really enjoying them over pork belly bacon in BLTs.

Thanks, exactly the info I was after. Does the need to be vacuum sealed? or just a normal bag with a twist tie/cable tie, or ziploc, or any container with a lid? I assume its more to prevent it from drying out while sitting in the fridge. I normally follow the calculator on Amazing Ribs website...

Love smoked pork chops, but isn't that just loin with the bone still attached? same meat. I have been doing 2% Salt, 0.24% PP1, and 2% Sugar, and 0.5% Black Pepper. Seems to be coming out pretty good. I have tried with more Aromatics, onions, garlic, etc like a pastrami brine almost, and I think...

So there is very little liquid in the bag then I guess. Or do you make another cover solution? If you were going to make Pastrami. What would be your plan around that? All the spices in the 10% that get injected?

Thanks. Once injected, does it not need a cover solution?

I need to learn how to poach eggs and make that sauce. It looks really good. I'm sure the doctor will tell me to cut he sauce at least. I'm getting there. Do you inject, or just dry or wet brine?