My OCD side doesn't like the US measures and weights in this recipe, prefer the metric...
The weights, yes. Not sure about the spoon measures. Here's the ingredients...Can you convert them ?
Forget about the spoons and let’s build this.The weights, yes. Not sure about the spoon measures. Here's the ingredients...
- 5 lbs - Pork Shoulder (ground)
- 1 lb - Ham (ground)
- 2 TBS + 1 tsp - Tender Quick
- 3 TBS - Sugar
- 3 TBS - Corn Starch
- 1 TBS - Kosher Salt
- 1 Cup - Cold Water
Definitely less salt than canned and I like savory.Forget about the spoons and let’s build this.
So do you like salty, or do you want it more less salt and savory? Let’s start there
Ok, so let go with 1.25% salt and then add our .25% cure #1 Which will give us all in about 1.5% salt, that’s a nice savory line. Then do about .75% sugar that is half the salt and works well.Definitely less salt than canned and I like savory.
Great, thanks for the help, I really appreciate that...Ok, so let go with 1.25% salt and then add our .25% cure #1 Which will give us all in about 1.5% salt, that’s a nice savory line. Then do about .75% sugar that is half the salt and works well.
I read in one of your posts in this thread about gelatin either from ham hock or Knox. What's your thoughts on that?Ok, so let go with 1.25% salt and then add our .25% cure #1 Which will give us all in about 1.5% salt, that’s a nice savory line. Then do about .75% sugar that is half the salt and works well.
If I were making this I would use potato starch at 15-20g/Kg of meat. It makes a very nice gel and is a great binder.I read in one of your posts in this thread about gelatin either from ham hock or Knox. What's your thoughts on that?