Took a whole pork loin, cut 8 pork chops out of the center, and made CB out of the two ends.
I used Basic Dry Cure in the appropriate amount for each piece, and then covered each with Mr Brown butt rub.
After 7 days and a 30 min soak:
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_1905_zpsf36c8529.jpg)
After 3 hours of maple to IT 140:
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_1906_zps85839e38.jpg)
After a night wrapped in the Fridge and sliced thin (#3):
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_1907_zps338c2dca.jpg)
Tastes a lot like a mild capicola, which is what I was hoping for. Could be spicier.
Looks good. I'm always looking for a loin with a lot of fat, but can only find loins that have been trimmed to around 1/8".
Quote from: Habanero Smoker on April 13, 2014, 12:59:56 PM
Looks good. I'm always looking for a loin with a lot of fat, but can only find loins that have been trimmed to around 1/8".
X2 I would love to find a loin that pretty.
wow nice