Pork Memphis Pork Bites

[RustyJake]

Something different to try when pork loins go on sale again

 

[Slimpicker]

As promised here is the recipe:
Salt 15g/kg
Black Pepper 6g/kg
Garlic Powder 10g/kg
Paprika 10g/kg
Chipotle 4g/kg
Thyme 3.5g/kg
Mustard Powder 3g/kg
Celery Seeds 1g/kg
Brown Sugar 20g/kg
Cure 5% 3g/kg
Sodium Erythorbate 0.5g/kg
Liquid Smoke 0.5g/kg
Water 90g/kg

WTF does this translate into lb and measure spoons???
Don't wanna get this cure wrong!!

 

[RustyJake]

1 kg = 2.2 lbs (approximately)
Best to measure spices and cures by weight, they don't always covert over correcrly to spoons due to volume differences in the granules. Specific gravity/weight is different
For a reference only below are approximate
3 gms Of each of the following item.
Flour = 1-1/8 tsp
Sugar = 3/4 tsp
Powdered Sugar (icing) = 1-1/4 tsp
Cocoa = 1-1/2 tsp
Butter = 5/8 tsp
Milk = less than 1/8 tsp

So there is no real conversion that is accurate other than weighing it.

If you cook this at a higher smoker temperature and bring it through the 'danger zone' (40-140°F) quicker you wouldn't need cure for this one. If you cooked at lets say 225°F, it should come through that danger zone without lingering there to allow bacteria growth.
My advice is get a digital scale that goes down to .01 grams. Amazon has them for under $20
This is one of the scales I got for doing sausage
Digital Gram Scale Toprime 500g 0.01g Food Scale High Precision Kitchen Scale Multifunctional Stainless Steel Pocket Scale with Back-Lit LCD Display Tare PCS Features, Silver

https://a.co/d/iNTRdhK

 

[Shedd]

1 kg = 2.2 lbs (approximately)
Best to measure spices and cures by weight, they don't always covert over correcrly to spoons due to volume differences in the granules. Specific gravity/weight is different
For a reference only below are approximate
3 gms Of each of the following item.
Flour = 1-1/8 tsp
Sugar = 3/4 tsp
Powdered Sugar (icing) = 1-1/4 tsp
Cocoa = 1-1/2 tsp
Butter = 5/8 tsp
Milk = less than 1/8 tsp

So there is no real conversion that is accurate other than weighing it.

If you cook this at a higher smoker temperature and bring it through the 'danger zone' (40-140°F) quicker you wouldn't need cure for this one. If you cooked at lets say 225°F, it should come through that danger zone without lingering there to allow bacteria growth.
My advice is get a digital scale that goes down to .01 grams. Amazon has them for under $20
This is one of the scales I got for doing sausage
Digital Gram Scale Toprime 500g 0.01g Food Scale High Precision Kitchen Scale Multifunctional Stainless Steel Pocket Scale with Back-Lit LCD Display Tare PCS Features, Silver

https://a.co/d/iNTRdhK

My mother taught me when I was young to use a scale and measure my ingredients for baking sweets, rubs an even my sauces.

 

[Slimpicker]

1 kg = 2.2 lbs (approximately)
Best to measure spices and cures by weight, they don't always covert over correcrly to spoons due to volume differences in the granules. Specific gravity/weight is different
For a reference only below are approximate
3 gms Of each of the following item.
Flour = 1-1/8 tsp
Sugar = 3/4 tsp
Powdered Sugar (icing) = 1-1/4 tsp
Cocoa = 1-1/2 tsp
Butter = 5/8 tsp
Milk = less than 1/8 tsp

So there is no real conversion that is accurate other than weighing it.

If you cook this at a higher smoker temperature and bring it through the 'danger zone' (40-140°F) quicker you wouldn't need cure for this one. If you cooked at lets say 225°F, it should come through that danger zone without lingering there to allow bacteria growth.
My advice is get a digital scale that goes down to .01 grams. Amazon has them for under $20
This is one of the scales I got for doing sausage
Digital Gram Scale Toprime 500g 0.01g Food Scale High Precision Kitchen Scale Multifunctional Stainless Steel Pocket Scale with Back-Lit LCD Display Tare PCS Features, Silver

https://a.co/d/iNTRdhK

Yeah, I knew you were gonna say that...
I got a scale, I don't "got" the patience... but I guess I'll find it somehow.

BTW, is the cure a #1??? I don't recall him saying it


I've been using High Mountain Jerky kits, they use spoons!!!

j/k, anyway, I like the effect of cure on jerky, makes it very tender and almost zero pull

 

[RustyJake]

Yeah, I knew you were gonna say that...
I got a scale, I don't "got" the patience... but I guess I'll find it somehow.

BTW, is the cure a #1??? I don't recall him saying it

When you get your scale....lol, measure a teaspoon of table salt, record the weight, repeat that with kosher salt, same teaspoon full. Now, if you happen to have different brands of kosher salt, try the same with those. You will see a difference in weights. A lot of the recipes that give you measurements in teaspoons or tablespoons will list the brand and style of spice being used, because it can effect the end result. But if you measure in grams, the grams will be the same regardless of the type/brand used.
Yes, #1 (sodium nitrite) pink salt#1 Prague powder#1. The curing process is in days. Unless adding a cure accelerator (sodium erythorbate in this case), you can cook it and consume it immediately after mixing. If you omit the accelerator, wait 24-48 hours before testing or cooking. The cure needs to 'gas off'. It's actually dangerous to eat meat that the cure hasn't had the opportunity to work.

The only time you use #2 (sodium nirate) is in cured sausages where they sit and ferment and cure. Curing takes place over a few weeks

 

[RustyJake]

His next recipe in this series,
pineapple pork jerky


He uses a dehydrator on this one, but these could be dried/cooked in the smoker

I think the ingredients, minus the cure and accelerator, would be nice on pork chops or a pork roast and then just cooked normally would be great.