15 lbs. Cold Smoked Chops

[kickedback]

Got a great buy on some pork tenderloins the other day. Cut them up into 1 - 1 1/4 inch chops. Sprinkled with course sea salt, garlic salt, and pepper. Filled up

5 Racks. Put in OBS for 2 hours of apple smoke. Plan on freezing most of them for later finishing on the grille. I have done this many times before , but never

froze them before. Hope that works out. Usually toss in fridge for a day and finish on the grille. This seems to be everyone's favorite. Nice and juicy with plenty of

smoky flavor.

[Quarlow]

Not to knitpic KB, but what you have is actually PORK LOIN. Tender loins are alot smaller and a heck of a lot more money. I think they come from along the back.  But those are nice loins. And those are perfect for making Canadian Back bacon.

[kickedback]

Q, thanks for the correction, don't consider it knitpicking. For some reason I say tenderloin, I think it's a generic term with me or something. I just made some Canadian Bacon out of another pork loin the other night. I see my wife brought home a tenderloin the other night. Guess i'll have to figure out what to do with that.



All smoked and ready for the freezer.

[Quarlow]

Love that CBB, and when you see the price in the store it makes it taste even better.