Smoked Pork Chops

Started by uleez28, December 31, 2008, 02:16:32 PM

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uleez28

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

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

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KyNola

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

KyNola

Smokin Soon

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

uleez28

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

W E L C O M E  to the Forum uleez28!

Nice lookin' grub you have there.
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deb415611

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

Hi Jeff, those chops look great. Welcome to the forum.
"The universe is a big place
probably the biggest"

uleez28

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

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

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? ;)
what can't be smoked can't be eaten

uleez28

Unclebuck

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

Jeff

Tenpoint5

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.
Bacon is the Crack Cocaine of the Food World.

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Montanasmoker

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

Habanero Smoker

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.




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