Smokin Hot Mamas Pork Chops

[Smokin Soon]

http://www.susanminor.org/forums/showthread.php?t=87

Tried this from Old's site and they were incredible. I rinsed and soaked after the 4 hours in the brine rub and the cider soak.
Wife says too salty. Should I cut the brine rub, I used there formula per pound with the tenderquick and vac sealed for 4 hours.
Less tenderquick or less time in the fridge. What would the smoking guru's try next.
This is fun stuff!!!

[Gizmo]

I have not tried the recipe but the rinse and soak getting extended may reduce the saltiness.

[Habanero Smoker]

I took a look at the recipe. Almost 5.5 hours of cure time (especially being vacuum sealed) for thinly cut pork chops can make it too salty for those who don't like too much salt. Morton's site suggest only 1 to 2 hours of curing time for chops. With the addition of 1 tablespoon of hickory salt, that will increase the salt tastes.

Since this recipe only uses TQ as a seasoning (not necessarily for curing), you have the options of reducing the curing time, reducing the TQ, soaking as Gizmo suggests or a combination of them. Because of the additional salt added to the recipe, I would reduce the TQ by .5 - 1 tablespoon, and cut the curing time to 2 hours.

If you use the pineapple juice as the recipe calls for, you can add it at the beginning of the cure time. Pineapple juice has enzymes that will tenderize the meat, and will make it mushy if left in contact too long. If you are using the pineapple juice for flavor only, and not as a tenderizer, heat the pineapple juice to at least 165°F and hold it at that temperature for about 30 seconds. This will kill all the enzymes, and stop the effects of tenderizing.

[Oldman]

Tried this from Old's site

Smokin Soon, allow to say that the recipe site belongs to this group. I only host it.  Glad you enjoyed the recipe.
Olds