Boneless Cured & Smoked Pork Chops & Canadian Bacon

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
 
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
 
  • Like
Reactions: gary s
 
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
 
 
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.gif


Bear
 
 
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.gif


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
 
 
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
 
 
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 
 
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.gif
 
 
 
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.gif
 
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
 
Looking for advice on this latest batch of CB. After 16 days of curing I pulled out the meat, rinsed and then cut the large pieces in half. Look at the two halves on the left of the photo. There is a brighter red streak above a line of fat which appears to have not cured, or at least it isn't the pink color I'm used to from 5 previous batches. Any thoughts on how best to handle this? I was planning to let these all sit in the refrigerator overnight and smoke per Bear's step by step tomorrow. I'm wondering if the pieces with the red streak need to be handled differently. Smoked separately using a quicker method maybe?

Thoughts?

Thanks!

 
 
Looking for advice on this latest batch of CB. After 16 days of curing I pulled out the meat, rinsed and then cut the large pieces in half. Look at the two halves on the left of the photo. There is a brighter red streak above a line of fat which appears to have not cured, or at least it isn't the pink color I'm used to from 5 previous batches. Any thoughts on how best to handle this? I was planning to let these all sit in the refrigerator overnight and smoke per Bear's step by step tomorrow. I'm wondering if the pieces with the red streak need to be handled differently. Smoked separately using a quicker method maybe?

Thoughts?

Thanks!
That looks like it's just two different sections of the loin & they just show the color differently.

If it wasn't cured all the way there would be a Grayish Brown center in the side that you cut open. (See Pic below)

Yours Looks cured to center to me.

Bear

Here's a piece of Ham that isn't cured to center. I don't know who's it is---I just found it for you:

 
Last edited:
 
That looks like it's just two different sections of the loin & they just show the color differently.

If it wasn't cured all the way there would be a Grayish Brown center in the side that you cut open.

Looks cured to center to me.

Bear
I appreciate the quick reply! I've never had the variation in color like that. Good to know you think it's okay. I'll follow the usual smoking process tomorrow. Thanks again for the step by step!
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky