Cured Pork chops in Pop's Brine

woodcutter · Mar 30, 2014

There is a meat market in Wittenberg WI called Nueske's Meat which sells smoked pork chops. I used to stop while driving through and buy a few packs. I decided to make some of my own.

I made Pop's like this

1 gal water

1 cup brown sugar

3/4 cup white sugar

3/4 cup pickling salt

1 Tbs of cure#1

I bought a 10lb family pack of assorted pork chops from Sam's last night and put all but 3 in the brine today.

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woodcutter
Mar 30, 2014

My plan is too smoke them on Thursday which will be 4 days. I'm going to smoke them with apple until the IT is 140 and then take them to a screaming hot gas grill and sear each side. A few of them I will pull at 135 and vacuum pack them for future cooking on the grill. All of these chops have bones in them.

pc farmer · Mar 30, 2014

Watching this one too.

Question? Have you cured a whole bone -in loin for chops?

I have been doing boneless.

Bearcarver · Mar 30, 2014

The butcher shop I used to get smoked pork chops from had the bones in too, but like me they cured the whole loin, and then sliced them. I slice mine at 1/2" because that's what my slicer goes up to. The butcher shop guy used to ask us how thick we wanted them, and we usually said 3/4".

Just my guess, but I would think making them already sliced, you might have to watch they don't dry out on you.

Bear

woodcutter · Mar 30, 2014

c farmer said:
Watching this one too.

Question? Have you cured a whole bone -in loin for chops?

I have been doing boneless.

No, just a lot of boneless loins for ham and CB. I buy loins by the case at Sam's.

Bearcarver said:
The butcher shop I used to get smoked pork chops from had the bones in too, but like me they cured the whole loin, and then sliced them. I slice mine at 1/2" because that's what my slicer goes up to. The butcher shop guy used to ask us how thick we wanted them, and we usually said 3/4".

Just my guess, but I would think making them already sliced, you might have to watch they don't dry out on you.

Bear

I will watch them but I can't think of anything my smoker ever dried out except sirloin. The grill will only be a few minutes per side.

Bearcarver · Mar 30, 2014

Woodcutter said:
No, just a lot of boneless loins for ham and CB.

Just FYI: The only difference between a "Boneless cured & smoked pork chop" and CB is the thickness you slice it.

Bear

foamheart · Mar 30, 2014

Soooo much smarts floating around here.............

I want to learn.

Dang nice chops BTW!

kesmc27 · Mar 30, 2014

I need to add this to my "to do" list also!

smoking b · Mar 30, 2014

I'll tag along for this one too...

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smoking b
Mar 30, 2014

woodcutter · Mar 31, 2014

Smoking B said:
I'll tag along for this one too...

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smoking b

Mar 30, 2014

I like this guy!

woodcutter · Mar 31, 2014

Just FYI: The only difference between a "Boneless cured & smoked pork chop" and CB is the thickness you slice it.
Bear

When curing, I consider the loin to be CB when I add garlic and onion to the brine. Otherwise I consider it ham and I cure loins both ways. I like to know what I'm taking out of the freezer. These are going to be smoked pork chops with bones and no garlic or onion powder.

woodcutter · Apr 3, 2014

No time for the smoker today so I pulled 3 out of the bucket and grilled them. I cooked until 150 and they were tender and moist. The smoke was very much missed but the chops did have the grill taste. I took out 2 loin chops and 1 blade chop and they were all good.

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woodcutter
Apr 3, 2014

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woodcutter
Apr 3, 2014

I had to grill them as low as possible because the sugar was starting to burn but it was not a big deal. All in all my wife and I liked them and it was something different for a change.

Thanks for looking!

smoking b · Apr 3, 2014

Nice color to those Todd

Bearcarver · Apr 3, 2014

Looks Mighty Tasty from here, Todd !!!

Even got a little bit of my favorite "Sweet" bark here & there. I love that stuff!!!

Bear

foamheart · Apr 3, 2014

Those are some really nice looking chops. I like the way you can see the difference in density in the center loin section of the chop by the color. They look really juicy.

As to the sugar burn, Disco taught me a lesson. He reduces the sugar while adding molasses as to offset the salt. Try it sometime, you might like it. I know my next bacon is changing over after trying it myself.

Really a great looking chop!

kesmc27 · Apr 3, 2014

I am making these soon!

woodcutter · Apr 4, 2014

I gnarled the 1/2 left over piece cold and over the sink before leaving this morning. It was fine dining at its best!

sb59 · Apr 4, 2014

Woodcutter said:
I gnarled the 1/2 left over piece cold and over the sink before leaving this morning. It was fine dining at its best!

Thought I was the only one who ate at that local. Did you wash it down with a sip of water from the spray hose too?

woodcutter · Apr 5, 2014

Smoked with apple pellets to 135 and cooling. I'm going to freeze these as par cooked for another day because I have 2 cured butts going and that will be plenty of ham.

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woodcutter
Apr 5, 2014

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woodcutter
Apr 5, 2014

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woodcutter
Apr 5, 2014

chestnutbloom · Apr 5, 2014

They look mmm mmm good! Thanks for the post! I am definitely trying this one soon!

chestnutbloom · Apr 5, 2014

Oh and I forgot to ask, were they in the brine for a total of 6 days then? Thanks -Rich

Cured Pork chops in Pop's Brine

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