- Sep 18, 2023
- 88
- 57
Hello Everyone & SmokinEdge,
Need a little reassurance Please So I'm going to try Canadian bacon hope I do better this time lol. So I looked at Disco's post about it just have a few question's and he's not been on here for over a year hope he's OK.
So my pork loin is 5.87 Lbs. so doing Disco's math if I did it correct. here's his and then mine.
2 1/2 teaspoons/0.35 oz brown sugar
1 1/2 teaspoon/0.3 oz Kosher salt
1/5 teaspoon/0.04 oz Prague powder #1
So, multiply the amounts above by the weight of the meat (for example 2 kg of pork would need 60 ml (51.56 grams) of brown sugar – 2 times 30 ml (25.8 grams))
Not sure why he has Kg/Ml/G
Here's My math:
5.87 Lbs x 0.35 oz brown sugar = 2.05 oz or 58.11 grams of Brown Sugar
5.87 Lbs x 0.3 oz Kosher salt = 1.76 oz or 49.89 grams of Kosher salt
5.87 Lbs x 0.04 oz Prague powder #1 = 0.23 oz or 6.52 grams of Prague powder #1
The Pork loin is 3 3/4 thick so Disco's Math is:
Put the meat in the fridge. Measure the thickest part of the pieces. You will need to leave the meat in the fridge for 4 days per inch (2.5 cm) of the meat plus 2 days. So, a 2-inch (5 cm) thickness will need 10 days (4 times 2 plus 2). Turn the meat and massage every day or two.
So Mine comes out to 16 days could this be correct?
Also is there a way to put Sage or Maple in to the mix or other spices? Thanks again. Jeff
Need a little reassurance Please So I'm going to try Canadian bacon hope I do better this time lol. So I looked at Disco's post about it just have a few question's and he's not been on here for over a year hope he's OK.
So my pork loin is 5.87 Lbs. so doing Disco's math if I did it correct. here's his and then mine.
2 1/2 teaspoons/0.35 oz brown sugar
1 1/2 teaspoon/0.3 oz Kosher salt
1/5 teaspoon/0.04 oz Prague powder #1
So, multiply the amounts above by the weight of the meat (for example 2 kg of pork would need 60 ml (51.56 grams) of brown sugar – 2 times 30 ml (25.8 grams))
Not sure why he has Kg/Ml/G
Here's My math:
5.87 Lbs x 0.35 oz brown sugar = 2.05 oz or 58.11 grams of Brown Sugar
5.87 Lbs x 0.3 oz Kosher salt = 1.76 oz or 49.89 grams of Kosher salt
5.87 Lbs x 0.04 oz Prague powder #1 = 0.23 oz or 6.52 grams of Prague powder #1
The Pork loin is 3 3/4 thick so Disco's Math is:
Put the meat in the fridge. Measure the thickest part of the pieces. You will need to leave the meat in the fridge for 4 days per inch (2.5 cm) of the meat plus 2 days. So, a 2-inch (5 cm) thickness will need 10 days (4 times 2 plus 2). Turn the meat and massage every day or two.
So Mine comes out to 16 days could this be correct?
Also is there a way to put Sage or Maple in to the mix or other spices? Thanks again. Jeff