[Wooleybooger]

Have you thought about curing your meat? Here is a place to start that is easy using Morton Tender Quick cure. It is easily available.

Meat Curing Recipes - Morton Salt

www.mortonsalt.com

You may also follow the general directions on the package to cure most any meat. The meat will have a pinkish interior when cooked and have that "cured" taste.

 

[Wooleybooger]

@TwoKnots. Have you made GEPOCKELTE for the head guy? A German style cured pork chop. I've made them once and may do it again in a few days.

Meat Curing - GERMAN-STYLE CURED PORK CHOPS (GEPOCKELTE) - Morton Salt

www.mortonsalt.com

 

[Steve-o]

I've actually made my own corned beef, with a brisket and the pink salt and everything. Turned out great! I may do it again sometime if I don't have to take out a second mortgage on the house for a big brisket. 😃

Haven't gotten into sausage yet as it calls for grinding and casings and all and I just don't have that equipment. But it would be fun to try.

 

[Wooleybooger]

I'm just using Morton Tender Quick at this time. I do have Pink Salts #1 and #2. Those seem much more involved than use Tender Quick. TQ is a sugar cure I think.

 

[Roll_Bones]

Have you thought about curing your meat? Here is a place to start that is easy using Morton Tender Quick cure. It is easily available.

Meat Curing Recipes - Morton Salt

www.mortonsalt.com

You may also follow the general directions on the package to cure most any meat. The meat will have a pinkish interior when cooked and have that "cured" taste.

Thanks. I have wanted to try and mimic "smoked pork chops" that are available in any grocery store in my area. Very popular. They look and taste like ham. Would this be the way they get the ham appearance? The pink ham color with the added smoke?
I can get bone in and boneless smoked pork chops. Since I have no food grade band saw I would have to go with boneless. It looks like they are sliced after the process. They are very thin. They are great and very expensive.
Ever had smoked pork chops?

 

[Wooleybooger]

Thanks. I have wanted to try and mimic "smoked pork chops" that are available in any grocery store in my area. Very popular. They look and taste like ham. Would this be the way they get the ham appearance? The pink ham color with the added smoke?
I can get bone in and boneless smoked pork chops. Since I have no food grade band saw I would have to go with boneless. It looks like they are sliced after the process. They are very thin. They are great and very expensive.
Ever had smoked pork chops?
View attachment 262

Those could have been cut after. It is probably the way they get the pink color. The Morton Tender Quick will give you a pinkish color and the taste of cured meat. In the link I posted there is a recipe for German style cured pork chops. I've made it and it is good. I think I made it recently and tried smoking the chops using a smoke gun but that didn't work for me. The Tender Quick package tells you to use 1/2 teaspoon cure per pound of meat I think and allow a period of time before washing and cooking, 30 minutes or more depending on thickness.

 

[Roll_Bones]

Those could have been cut after. It is probably the way they get the pink color. The Morton Tender Quick will give you a pinkish color and the taste of cured meat. In the link I posted there is a recipe for German style cured pork chops. I've made it and it is good. I think I made it recently and tried smoking the chops using a smoke gun but that didn't work for me. The Tender Quick package tells you to use 1/2 teaspoon cure per pound of meat I think and allow a period of time before washing and cooking, 30 minutes or more depending on thickness.

I checked out the link you provided. That is not what I am looking for. I want to make smoked pork chops like in my picture. I am going to assume they use the exact formula for hams. It is the major ham makers that sell these pork chops. Smithfield comes to mind. There s another but I cannot think of the producer. But all of them make smoked pork products for commercial sale.

 

[Wooleybooger]

OK.