Smoked Pork Chops

uleez28 · December 31, 2008, 02:16:32 PM

Hi All

I just wanted to share a few pics of my first brined cured pork chops that turned out wonderful. I couldn't have done it without reading all of the forums. I see myself doing more smoking in the near future. Also I have Canadian Bacon dry curing as we speak for a good smoke on Sat.

Thanks again

Jeff

Smoking Duck · December 31, 2008, 02:18:21 PM

Looks great Jeff! Bet it tastes better than it looks, too!

KyNola · December 31, 2008, 02:33:00 PM

Nice work Jeff! You are now officially addicted to your Bradley. Welcome to the forum.

KyNola

Smokin Soon · December 31, 2008, 03:17:15 PM

Great lookin grub there Jeff. What kind of brine did you use? Wood type?

uleez28 · December 31, 2008, 03:55:01 PM

Quote from: Smokin Soon on December 31, 2008, 03:17:15 PM
Great lookin grub there Jeff. What kind of brine did you use? Wood type?

Hi Smokin Soon

I used the recipe from whitetailfan:

http://www.susanminor.org/forums/showthread.php?t=85

Also I used 4 hours of hickory to an IT of 150F

Jeff

FLBentRider · December 31, 2008, 05:47:16 PM

W E L C O M E to the Forum uleez28!

Nice lookin' grub you have there.

deb415611 · January 01, 2009, 04:06:54 AM

Jeff,

Those look awesome! I have done single smoked pork chops which are good but those look better.

I know a Jeff that has those same corelle plates. Is that you?

Deb

HCT · January 01, 2009, 05:19:06 AM

Hi Jeff, those chops look great. Welcome to the forum.

uleez28 · January 02, 2009, 12:51:35 PM

Quote from: deb415611 on January 01, 2009, 04:06:54 AM
Jeff,

Those look awesome! I have done single smoked pork chops which are good but those look better.

I know a Jeff that has those same corelle plates. Is that you?

Deb

I dont think you know me Deb... Unless your from Bonnyville, Alberta

Jeff

deb415611 · January 02, 2009, 01:14:26 PM

Nope, I saw earlier that you were in Alberta. There is a guy named Jeff in NH that has the same plates as you :).

unclebuck · January 06, 2009, 07:47:04 AM

uleez, a fine job on the chops. From the look of them, are you sure that you don't do the curing and smoking at Hamel's? ;)

uleez28 · January 06, 2009, 02:40:39 PM

Unclebuck

Sorry these babies were smoked in my garage and better then Hamels...... ;D

Jeff

Tenpoint5 · January 06, 2009, 11:39:41 PM

Jeff those look great. I have a loin in the freezer that is screaming to be smoked. I believe somked chops might just be on the menu.

Montanasmoker · April 16, 2009, 09:30:10 PM

Is brining required? I've never done it in the past and everything always turned out good.

Habanero Smoker · April 17, 2009, 02:27:42 AM

Hi Montanasmoker;

Welcome to the forum.

Brining is not necessary, but it will help keep the chops from drying out. What I believe Jeff (uleez28) did was to use a curing brine that has sodium nitrite in it. This will not only help with moisture, but give your pork chops a ham-like flavor.

If your pork chops are coming out the way you like them, then that all that matters.