Go to the Recipe: Smoky Maple Pork Belly
Dear ChefSteps, I do understand that you want to cater to some visitors by showing the ingredient quantities in less precise (but for some more convenient) measures such as cups and tbsps. But omitting the possibility to see the quantities in grams would in my opinion lower the ChefSteps-standard. So please, can you add an option to also show the ingredient quantities in grams for those who prefer that (like me:-). Thanks!
It seems to be only this recipe for some reason. Probably a mistake.
This seems to have been written by someone from Europe or the UK. This recipe says Kg and the other discussed cost in British Pounds.
ChefSteps is based in Washington state, and typically uses grams and kilograms as their units of measure.
I did this recipe the other day. The consistency of the meat was perfect. The amount of salt made it uneatable unfortunately. I used sea salt. I had to dispose of the meat. A real pity.
It's unlikely to be written by a Brit, cups is a US customary measure. Over here it would be grams or (less common) ounces.
Will there be a S.I. Version of this recipe? The bastardized units combo of kg and cups is not what I have come to expect from Chefsteps
Can you use food saver bags for this recipe?
Cups, spoons and British pounds? Did chefsteps go digging around on allrecipes website?
Really quick question. I only have 10h cooking time whats the best temperature settings for about 5kg pork belly?
I'm not clear if the recipe used pork belly with the skin on or off. It looks like skin on but i'm not sure.
skin on
Has anyone tried this with less salt?
I typically use this kind of cure when smoking salmon. I wash it off before putting it into the smoker. Would this work for sous vide?
Can I modify this recipe to produce Canadian Bacon using pork loin?
Why is the recipe not in grams
I don't see any reason why you would use volumetric measurements for this, especially with an ingredient like liquid smoke, where milligrams can make a huge difference. Please correct this, ChefSteps.
I agree! it has been fixed.
Sorry Milton, looks like this activity was an older one that got moved from the Joule App. It has been modified.
This recipe must be wrong. 1/2 cup of salt is entirely too much. As others have noted, it’s inedible. I’m guessing that measurement got lost in translation somewhere. Next time I’d try 1/2 Tbsp of salt instead.
STILL NOT FIXED
It has not been fixed. As I type this, the page still calls for 1.5 Tbsp of liquid smoke and 0.5 cup of salt.
I have updated the weights AGAIN, sorry all looks like we had a bug and a lot of our edits of old activities reverted to old versions. This should be the last time I have to say that this recipe has been fixed.
This should be the last time I have to say that this recipe has been fixed.
Joules app still not fixed. Shows 1/2 cup salt which is inedible.
@Kyl Haselbauer can you let us know if the salt quantity is accurate? At 70 g it's at 4.67% of the pork. If not, rather than updating for the nth time, just tell us what it's supposed to be in the comments? I know it used to be 144 g, so it's greatly reduced, but i don't want to mess up a large chunk of meat either
