Smoked Pork Chops

[whitetailfan]

Got another loin in the brine last night.  Curing for about 36hours, two hour scrub n soak, and smoke it after work tomorrow.

I wanted to look this up last night because I lost my instructions, thought some newbies might get a hankering to give this a shot.

NB - the unit conversion on the TQ is about a cup per litre or quart for the brine.  Now I have an accurate enough scale, it is very close and this is the rule of thumb I had been applying before.

One day I'm going to add some spice to the brine, but for now the Mrs doesn't want me messing with the simple recipe.

[Bad Flynch]

I have used this recipe for years: http://www.mortonsalt.com/recipes/RecipeDetail.aspx?RID=44 ; it is for Gepockelte. After some time, I decided to cut the amount of TQ in half because the pork chops are better thin and the thin meat does not need much curing salt.

Smoke as you want or paint with Wright's Liquid smoke. Cold smoking is great, hot smoking is just fine, too.

[NewToSmok]

Posting here because this was a good reference when setting up my loin for smoking.

I posted this under recipes:
http://forum.bradleysmoker.com/index.php?topic=5654.0

They came out wonderful tasting.  They were not pink after the smoke but I did not use any type of curing powder just salt, however after grilling them they came out nice and pink, don't know why.

I doubt I will change the brine except for maybe an addition of curing powder.  I will most likely reduce the time of the cure.

Jon