sbtech Not a table no because it would be impossible to manage across different additives and when they are being used for different things. For sure gel with snack sticks for a 5 lb batch you can use between 1 and 1.5 cups of water, the 1.5 will be the higher end of what you would want to use and it is going to increase your cook time as a lot of that water will have to be cooked out as a snack sticks is a “semi-dried” product.
Smoked pork chop recipe
Anyone have a good recipe/brine for smoked pork chops?
I like to cold smoke them for about an hour first. Then weigh the chops and weigh out 2.5% of that in salt. Combine in vacuum bag (or zip bag) and sit overnight. Then cook them any way you want - smoker, grill, stove top, etc. Another option is .025% pink salt #1 to give them a little “hammy” flavor.
nicholls47 I used Pa’s Black Bull marinade before cold smoking the chops. Then, seasoned them with the garlic/butter Excalibur seasoning and sous vide them at 130 for 2 hrs. Result: juicy and tasty.