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Boneless Cured & Smoked Pork Chops & Canadian Bacon - Page 4

post #61 of 68
Thread Starter 
Quote:
Originally Posted by Dr K View Post
 

yeahthat.gif Boneless ham steaks YUM!

 

Yup----They're actually better tasting than Ham Steaks.

 

We used to buy Cured & Smoked Pork Chops at a couple of my favorite PA Dutch Butcher Shops before I had my Smoker. Mrs Bear & I loved them, but they were really expensive. Now that I have a smoker, I can make my own, but I have to get the Boneless Pork Loins, because I don't have a Band Saw for meat. We used to tell them how thick, and they'd whack them off on the Bandsaw right in front of us.

Actually I think the cured & smoked Pork Chops are just as good without the bones, even though non cured Pork Chops are better with the bones in them. IMHO

 

 

Bear

post #62 of 68
Quote:
Originally Posted by Bearcarver View Post
 

 

Yup----They're actually better tasting than Ham Steaks.

 

We used to buy Cured & Smoked Pork Chops at a couple of my favorite PA Dutch Butcher Shops before I had my Smoker. Mrs Bear & I loved them, but they were really expensive. Now that I have a smoker, I can make my own, but I have to get the Boneless Pork Loins, because I don't have a Band Saw for meat. We used to tell them how thick, and they'd whack them off on the Bandsaw right in front of us.

Actually I think the cured & smoked Pork Chops are just as good without the bones, even though non cured Pork Chops are better with the bones in them. IMHO

 

 

Bear


Your right!  I guess it would be a thin 1/2" thick Americas Cut pork chop instead of a ham steak. 

-Kurt

post #63 of 68
Thread Starter 
Quote:
Originally Posted by Dr K View Post
 


Your right!  I guess it would be a thin 1/2" thick Americas Cut pork chop instead of a ham steak. 

-Kurt

 

One thing though:

 

I used to buy them 3/4" thick, but I only slice mine to 1/2" Thick, because my slicer maxes out at 1/2".

 

LOL----And I'm not gonna try to slice 70 or 80 slices by hand !!!   1/2" is fine with me!!!:biggrin:

 

 

Bear

post #64 of 68
Quote:
Originally Posted by Bearcarver View Post
 

 

One thing though:

 

I used to buy them 3/4" thick, but I only slice mine to 1/2" Thick, because my slicer maxes out at 1/2".

 

LOL----And I'm not gonna try to slice 70 or 80 slices by hand !!!   1/2" is fine with me!!!:biggrin:

 

 

Bear


I'm not sure if your the one with Cutco knives I used to sell.  The 10" Double D serrated slicer for boneless meats and breads is what I use.  I am thinking about getting an electric slicer.

-Kurt

post #65 of 68
Thread Starter 
Quote:
Originally Posted by Dr K View Post
 


I'm not sure if your the one with Cutco knives I used to sell.  The 10" Double D serrated slicer for boneless meats and breads is what I use.  I am thinking about getting an electric slicer.

-Kurt

 

I got the Cutco set from a kid (Neighbor's Nephew) working his way through college, back in the 1980s.

 

The Steak knives never needed sharpening & we still use them heavily today!!!

 

The only thing from them that doesn't cut good any more is the Scissors the guy cut a penny in half with & the big thick rope. I keep it in my Bucket-Boss for emergencies only.

 

 

Bear

post #66 of 68
Quote:
Originally Posted by Bearcarver View Post
 

 

I got the Cutco set from a kid (Neighbor's Nephew) working his way through college, back in the 1980s.

 

The Steak knives never needed sharpening & we still use them heavily today!!!

 

The only thing from them that doesn't cut good any more is the Scissors the guy cut a penny in half with & the big thick rope. I keep it in my Bucket-Boss for emergencies only.

 

 

Bear


I cut many a penny with my scissors in demos.  I sold these knives as an independent sales rep. for a few weeks in the summer of 1987 but found I needed a few more college credits and went to summer school away from home at WIU.  I really wasn't liking to go to peoples homes to sell knives.  Wow!  Door to door knife salesman.  I'm sure this method isn't as common as it once was.  I got $700+ in knives for $90 and a little spending money that summer selling Cutco.  I don't recommend that sales approach but I do recommend the cutlery.

-Kurt 

post #67 of 68

love this I have been wondering how this was done. what food saver bags is that to do individual slices all together.? so what part is the Canadian bacon it is usually round part?:icon_lol:  

post #68 of 68
Thread Starter 
Quote:
Originally Posted by Ginny Larson View Post
 

love this I have been wondering how this was done. what food saver bags is that to do individual slices all together.? so what part is the Canadian bacon it is usually round part?:icon_lol:  

Thank You Ginny!!


The only difference between my "Boneless Cured & Smoked Pork Chops" and my "Cured & Smoked Canadian Bacon" is the Thickness I slice them to.

 

Bear

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