Cold smoked pork chop help please

[KyNola]

I need your help.  Jan and I stopped overnight in Jackson MS on the way to NOLA.  We went to a neat restaurant.  Jan ordered a cold smoked pork chop that was finished on the grill.  The chop was a bone in chop about an inch thick.  My question for you is this.  If I cold smoke those chops for say 2 hours and then plan to wrap them in plastic wrap to overnight in the frig and finish on the grill the next day, should they have any type of cure applied or at least brined prior to the cold smoking?  My question is from a safety standpoint.

Thank you for your advice. 

BTW, the chop was awesome.  The name of the restaurant is The Wellington Grille.  We eat there everytime we are in Jackson.  Great grilled elk tenderloin there too.

[Tenpoint5]

One would think that as long as you keep the temps cool enough you should be ok. The cold smoke then wrapped in plastic wrap and into the fridge. Should be the same as doing a steak.

[muebe]

I would make sure they stay cold for 2 hours...chill them down in the freezer and maybe lay some pieces of ice on the chops when cold smoking or put the ice tray/bowl just above the chops. Keep them cool and I think you will be just fine ;D

[KyNola]

Thanks guys.

[Habanero Smoker]

If you don't use a cure, they may or may not taste like the smoked pork chops you ate at the restaurant. Most smoke pork chops are cured with sodium nitrite.

Also 2 hours of smoke for  a 1 inch thick cut of meat may be too much. You have a huge surface to mass difference. For the first time you may want to try cold smoking like you would a steak; 40 minutes to 1 hour. Or depending how many you are smoking, take a few out at 40 minute, some at 1 hour, some at 2 hours. That way you can better gauge how much smoke to apply the next time.

[KyNola]

Thanks for the info Habs!  I really appreciate it.

[OU812]

So howd them cold smoked chops turn out?  ;D

I do the cold smoke set up all the time, then seal up for a later date.

What I do is slice in to 1 1/2" to 2" steaks, place back in the fridge. When I checked my last batch they were 34 F coming outta the fridge. If I put things in the lower left of my fridge they will almost freeze.
Then take directly outta the fridge and straight in the cold smoker, I like 2 hr Pecan with my cold smoke set up. Then outta the smoker to the freezer for a bit to firm up so you dont suck all them precious juices out when vac sealing.

The ones I'm gonna cook within a day or two I just go straight from the smoker, plastic wrap and place on a plate then throw in the fridge.

I dont cure when cold smoking.

My last time using 2 hr cold smoke the steaks came outta the smoker at 42 F and at the end the smoker temp was at 65 F.

I do this with beef and pork but wouldnt even think of doing it with poultry.

Keep us posted how your chops turn out.

[Ka Honu]

I brine, cold smoke (usually 2-3 bisquettes), and then refrigerate or grill immediately.  That works for me but as Habs said, most smoked pork chops in restaurants are cured.  Let us know how you do it and how it comes out.