Newbie, Questions about Injecting for Pork Loins and Brisket/Pastrami

[zwiller]

I really like cured smoked loin/chop that is finished on a hot plate/pan when it's time to eat.

https://www.mortonsalt.com/article/meat-curing-german-style-cured-pork-chops-gepockelte/

Super easy and super good. I smoked these on my pellet grill and no pan fry. You could smoke in advance and then sear to reheat.

 

[chopsaw]

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[SmokeAndCoffee]

https://www.mortonsalt.com/article/meat-curing-german-style-cured-pork-chops-gepockelte/

Super easy and super good. I smoked these on my pellet grill and no pan fry. You could smoke in advance and then sear to reheat.

View attachment 735693

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.

assler Rippchen, German Smoked Pork Chops

Just confirm the curing salt amounts.

 

[zwiller]

If you like that you might like something similar called Kassler.

YEP. Those loins I am running have a VERY similar spice profile as that Kassler. I use 1T of TQ per pound and 1tsp per pound spice. Same for corned beef and same for pastrami. IE for pastrami 4lb hunk 4T TQ and 4tsp each of garlic, coriander, and BP.

 

[BugHunter]

I didn't read the entire thread to see if anyone posted this, but here's a site I use for calculating the cure amounts. This is posted on every curing video by Age Of Andersen on Youtube. Best channel for smoking I've seen. I've not even seen a close second place, though I admit I don't browse around for more now that his channel offers what I want.

nitrite curing calculator

 

[mooses]

just came across your post. I’ll try to put together a calculator for it real quick. If anything is missing, let me know.