Maple Dry Cured Pork Chops

[Bowfineater]

Trying a Maple Bacon Cure on some Pork Chops


Dry Cure Recipe

Pork              100%
Salt                2.5%
Maple Sugar      2%
TCM #1          0.5%

Going to cure in the fridge for 5-7 days,
Then rinse, and air dry in fridge for 1 more day, then
Going to try to cold smoke, then possible chill and heat on the grill or in a pan like bacon, not sure yet.

 

[Lonzinomaker]

Search for Kessler Ripchen, they are dry aged smoked pork chops.

 

[Limey]

PhilH,
Sounds like you are a bread baker, as I am, given your percentage formula. In any event welcome to the forum.

 

[Bowfineater]

Lost all my smoking info, I think I got a new phone that day and they disappeared, but flavor is very good, little too salty, 2 bone in pork chops was just an experiment, would do again, with a boneless pork loin, and a little less salt.  Taste like bacon, and not ham, which is fine, but not sure why one taste like it does and not the other. 

Pretty sure I used 3.5 oz of maple wood cut Into 6 pieces, and smoked using the step method in the smoking guide for bacon provided by smoking it to an it of 129 F

 

[old sarge]

Good looking chop Phil!

 

[Pork Belly]

flavor is very good, little too salty

When I was going through the first post I noticed the amount of cure on the chops looked excessive. I only salt box cure, I have never attempted EQ curing.

When I started out i did eat a few salty meals but learned what works and how we prefer things to taste. When I look at your cure mix on the one side of those chops In the bag, I know that is at least twice as much as I would use.

Hope it works out next time.

 

[Bowfineater]

I was just thinking about trying this again on a pork shoulder, and came here to see what recipe I used so I could adjust it. 

I am going to try

Pork            100%
Salt                2%
Maple sugar    1%
TCM #1        0.25%