Cured Pork chops in Pop's Brine

Discussion in 'Pork' started by woodcutter, Mar 30, 2014.

  1. woodcutter

    woodcutter Master of the Pit OTBS Member

    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.


    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.
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Watching this one too.

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

    I have been doing boneless.
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    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
     
  4. woodcutter

    woodcutter Master of the Pit OTBS Member

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

    bearcarver Smoking Guru OTBS Member

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

    Bear
     
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

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

    I want to learn.

    Dang nice chops BTW!
     
  7. I need to add this to my "to do" list also!
     
  8. I'll tag along for this one too...

     
    newsmokeguy likes this.
  9. woodcutter

    woodcutter Master of the Pit OTBS Member

    I like this guy!
     
  10. woodcutter

    woodcutter Master of the Pit OTBS Member

    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.
     
  11. woodcutter

    woodcutter Master of the Pit OTBS Member

    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.



    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!
     
  12. Nice color to those Todd  [​IMG]
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Mighty Tasty from here, Todd !!![​IMG]

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

    Bear
     
  14. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    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!
     
  15. I am making these soon!
     
  16. woodcutter

    woodcutter Master of the Pit OTBS Member

    I gnarled the 1/2 left over piece cold and over the sink before leaving this morning. It was fine dining at its best!
     
  17. sb59

    sb59 Smoking Fanatic

    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?
     
  18. woodcutter

    woodcutter Master of the Pit OTBS Member

    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.



     
  19. chestnutbloom

    chestnutbloom Smoking Fanatic

    They look mmm mmm good! Thanks for the post! I am definitely trying this one soon!  [​IMG]
     
  20. chestnutbloom

    chestnutbloom Smoking Fanatic

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

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