pork loin

[rogerran]

7 pound boneless loin was thinking about smoked chops but don't know where to go from here, brine or cure

[MRH]

I did a loin a while back and used Buckboard Bacon cure on it.  I smoked it and it was a lot like a ham, very good ;D  I have a loin curing now using Tender Quick and various spices. It is divided into 3 pieces each using different spices.  Can't wait to finish it in 10 days or so.  here is the post from when I did the BBB http://forum.bradleysmoker.com/index.php?topic=3836.msg33529#msg33529

Mark

[NewToSmok]

I did a bone-in loin about 4 weeks ago, used a brine.  I used salt, brown sugar, maple syrup, and spices and it turned out fabulous.  I brined it in two pieces, smoked it with apple then cut it up in chops and froze what we didn't eat. 

Just a light grill to warm em and give em some plate appeal and they were very moist and delicious every time.  I am definitely doing it again. 

Using tender quick or cure salt #1 will make your loin into candian bacon if you brine too long.

[whitetailfan]

Try here smoked chops
Look at the second and third pages, its an old thread with lots of changes and notes to get to my final recipe.
Good luck.

[Skipystu]

I did a large loin a while back, cut it in half. Half spent about 24 hours in a BBQ sauce and the other half spent abuot 24 hours in a teriyaki  sauce.

Right before cooking I put on a Cajun rub to give them some kick.

Smoked them overnight, ftc, and then chopped them into about 1 inch slices.

So good!

[Malc]

I like to marinate in a mojo style marinade, slice it thin, and make Cuban sandwiches.  Nothing better in my opinion.