Hi All
I just wanted to share a few pics of my first brined cured pork chops that turned out wonderful. I couldn't have done it without reading all of the forums. I see myself doing more smoking in the near future. Also I have Canadian Bacon dry curing as we speak for a good smoke on Sat.
(http://i554.photobucket.com/albums/jj420/uleez28/DSCN2661.jpg)
(http://i554.photobucket.com/albums/jj420/uleez28/DSCN2662.jpg)
Thanks again
Jeff
Looks great Jeff! Bet it tastes better than it looks, too!
Nice work Jeff! You are now officially addicted to your Bradley. Welcome to the forum.
KyNola
Great lookin grub there Jeff. What kind of brine did you use? Wood type?
Quote from: Smokin Soon on December 31, 2008, 03:17:15 PM
Great lookin grub there Jeff. What kind of brine did you use? Wood type?
Hi Smokin Soon
I used the recipe from whitetailfan:
http://www.susanminor.org/forums/showthread.php?t=85
Also I used 4 hours of hickory to an IT of 150F
Jeff
W E L C O M E to the Forum uleez28!
Nice lookin' grub you have there.
Jeff,
Those look awesome! I have done single smoked pork chops which are good but those look better.
I know a Jeff that has those same corelle plates. Is that you?
Deb
Hi Jeff, those chops look great. Welcome to the forum.
Quote from: deb415611 on January 01, 2009, 04:06:54 AM
Jeff,
Those look awesome! I have done single smoked pork chops which are good but those look better.
I know a Jeff that has those same corelle plates. Is that you?
Deb
I dont think you know me Deb... Unless your from Bonnyville, Alberta
Jeff
Nope, I saw earlier that you were in Alberta. There is a guy named Jeff in NH that has the same plates as you :).
uleez, a fine job on the chops. From the look of them, are you sure that you don't do the curing and smoking at Hamel's? ;)
Unclebuck
Sorry these babies were smoked in my garage and better then Hamels...... ;D
Jeff
Jeff those look great. I have a loin in the freezer that is screaming to be smoked. I believe somked chops might just be on the menu.
Is brining required? I've never done it in the past and everything always turned out good.
Hi Montanasmoker;
Welcome to the forum.
Brining is not necessary, but it will help keep the chops from drying out. What I believe Jeff (uleez28) did was to use a curing brine that has sodium nitrite in it. This will not only help with moisture, but give your pork chops a ham-like flavor.
If your pork chops are coming out the way you like them, then that all that matters.
Thanks, I am going to try it again without the brining and will post back afterwards. I alos wondered if marinating in Italian dressing would make a difference.
Marinades do add flavor, and most of today's marinades are a combination of brine/marinade. Meaning that many have a fairly high salt content.
With marinades with a high acid content like Italian dressing, I would not marinade too long. The acid will tend to make the surface of the meat a little mushy.