I'm looking for advice on making some cured and smoked (or perhaps brined and smoked) pork chops. Had some once - cured, I think, and they were delicious.
I'm wondering which would be the best way to go . . .
I assume using Cure #1 would produce a bit more of a 'hammy' flavor. If I was going to do that, could I simply use the wet cure calculator to determine the amount of cure to use?
If I'm going to hot smoke, bring up to safe temperatures within 4 hours, and eat immediately can I brine without a cure? It seems there are lots of recipes that use a brine that don't include cure.
I'm wondering which would be the best way to go . . .
I assume using Cure #1 would produce a bit more of a 'hammy' flavor. If I was going to do that, could I simply use the wet cure calculator to determine the amount of cure to use?
If I'm going to hot smoke, bring up to safe temperatures within 4 hours, and eat immediately can I brine without a cure? It seems there are lots of recipes that use a brine that don't include cure.
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