I cured 4 lbs of center cuts for 3 days.
I used 3.9 grams of cure #1 and 1 tsp black pepper
Smoked with pecan at 150º for 2 hrs.
I wanted a lower temp, but 150º is as low as I could get my offset to run. (it was 98º outside)
Here they are after 2 hrs of smoke,
I then placed them in a Z-Loc bag and refridgerated until dinner time.
The wife battered and fried them........Yummmmmmm
No post is complete without a "Bear view"
These chops were awesome, They were my first try and they came out just like I hoped they would.
Thanks for all the info you guys post here, I could'nt have done it without ya'll