Started out with an 11 pound whole pork loin, cut into chops, etc..., and left this piece in tact for a 3.5 lbs loin.
I trimmed pretty much all the fat off of it.
It sat in Pop's Brine (mostly) for 12 days, I did not inject at all.
1 gallon of water
1 cup granulated sugar
3/4 cup of Kosher salt (didn't have sea salt on hand)
1 cup brown sugar
1 Tbs cure #1 (Prague Powder #1)
1 Tbs garlic powder
1 Tbs onion powder
1 Tbs Vermont Maple Syrup (didn't have molasses on hand)
Next I cold smoked with the AMNPS using Todd's cherry dust for 4 hours. Here is what it looked like after cold smoking:
Next I loaded up my pellet pooper with a blend of Hickory, Oak and Cherry pellets, then smoked it at 190 and pulled it when IT reached 145F.
And the money shot:
Fried some up for breakfast, yummo! And the kids loved it too!
Thanks to Pop's and Woodcutter for the inspiration!