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Dplorable
08-29-2019, 03:10 AM
I was looking into smoking some cured pork chops this weekend but all the recipes I found call for tenderquick. Would it be safe to use a bacon like cure with #1 powder and how long for a 3/4" chop?

Thanx

-Rick

IamMadMan
08-29-2019, 05:40 AM
Sure, Just use the basic cure recipe, For bacon I use 2.5% salt, but I would use a little less salt maybe 2.2%.


Cure #1 - the ratio is 0.25% (Multiplier .0025)
Salt - the ratio is 2.2% (Multiplier .022)
Sugar - the ratio is 1.25% (Multiplier .0125)


any other spice pr flavoring items are just preferential choices.


They would be cured after 2 days, but ideally, let them sit another day or two depending upon your schedule, to reach full equilibrium.

ModelMaker
08-29-2019, 07:27 AM
What is the desire to make cured pork chops? Is it different than a plain brine?
Ed

KClandcruiser
08-29-2019, 07:44 AM
What is the desire to make cured pork chops? Is it different than a plain brine?
Ed


When cured, you end up with a ham chop basically. Just a different delicious option for pork chops

thirdeye
08-29-2019, 08:25 AM
Here is the end result, these are way cheaper than buying smoked chops at the market.

http://img.photobucket.com/albums/v377/thirdeye2/BDS/DSC05027AB.jpg

Dplorable
08-29-2019, 01:00 PM
Sure, Just use the basic cure recipe, For bacon I use 2.5% salt, but I would use a little less salt maybe 2.2%.


Cure #1 - the ratio is 0.25% (Multiplier .0025)
Salt - the ratio is 2.2% (Multiplier .022)
Sugar - the ratio is 1.25% (Multiplier .0125)


any other spice pr flavoring items are just preferential choices.


They would be cured after 2 days, but ideally, let them sit another day or two depending upon your schedule, to reach full equilibrium.

Thanks! 4 lbs chops are in the brine for Monday's cook.

IamMadMan
08-29-2019, 02:46 PM
What is the desire to make cured pork chops? Is it different than a plain brine?
Ed

When cured, you end up with a ham chop basically. Just a different delicious option for pork chops


^ +1 Great flavor......


I also do the same with a pork butt occasionally; making pulled ham in lieu of pulled pork. Pulled ham with a nice slice of sharp cheddar makes an awesome sandwich on a toasted onion roll.