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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?

Try pork loin, same recipe. Very good, less fat more meat. Incredible BLTs.

That looks amazing. Do you pull at 145f? I think Cured and Smoked Loin is really under rated. I made a batch and prep it in a pan after to make BLTs and the sandwiches are so much better. Especially with a nice homemade garlic mayo.

Thanks and sorry for the delayed response. just to clarify, 1) Is that 100ppm based on meat only, or meat+water? 2) Is it using the immersion calculation, or the pump calculation assuming 10%? 3) when you mention "remaining allowable balance" do you mean if it was calculated using the pump...

Thanks. Really appreciate it.

Hi Everyone, Long time follower, but rare contributor. I am smoking more now and would like to increase my menu options from just brisket, ribs, pulled pork, cheeks and osobuco, with a couple tries at bacon, to also include more cured meats and sausages. I have done a couple batches of pork...

Can you clarify what this is for me and the newbies? thanks

Have you cooked it yet? how is it?

Any chance you share the marinade with us? Did you smoke or dehydrate?

Agree. I really enjoyed the process and others enjoying the product. I would "sell" some for cost. Depends on volume pricing for consistent pricing. Also on the marinade. If you go now elaborate they become pretty expensive. If you use brand name ingredients even more so.

Thanks. That's what I thought. Lost about 50% There is almost no fat, I've trimmed the surface as well internal bits (I make smaller strips instead of sheet like, so it's a bit easier for me to trim the internal fat). Fridge is around 2degC so should be cold enough. And it did hit internal temp...

I made a batch of Jerky over the weekend. Its been in a "hermetic" container in the fridge. I did make it with curing salt #1. How long do you expect it should last in stored in the fridge? thanks

Ha ha ha That's a great idea with the cayenne. I might have to try that myself

Yup. Very tough to compete with the industrial guys. The cost they pay for meat and spices at their scale will be far less. But same as you, when I would make batches I would sell/they cover my cost. It was definitely a lot more than $20/lb, but they were really happy with the taste and...