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Cured Pork chops in Pop's Brine - Page 2

post #21 of 37
Quote:
Originally Posted by Woodcutter View Post
 

 

 

 

I loved what ya did Todd, but those are the prettiest chops I have seen in a long time. I wonder why we don't get chops like that?

 

Those are beautiful man. I mean even the color is perfect. Excellent job taking a pork chop to an entirely new level but only enhancing what you had.

 

Looking at them my mouth is actually watering! I say, throw the ham out, eat the chops!

post #22 of 37
Thread Starter 
Quote:
Originally Posted by chestnutbloom View Post
 

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


These were 5 days, I think 3-4 days would be enough.

post #23 of 37

Man they look awesome.

post #24 of 37

Great looking chops. I have some Iowa Chops coming out of the freezer. I gotta try this:banana_smiley:

post #25 of 37

I just set that beautiful shot of chops as my desktop background! Inspiration!   :drool

post #26 of 37

Those turned out great Todd  :banana_smiley:

post #27 of 37
Thread Starter 

Earlier today I thought those pork chops were the high light of what I was smoking. I've been painting all day and left the 2 butts smoking at 200. It was 17 hours of some apple and mostly black cherry smoke and had only got to 185 IT. The fat was all broken down and saturated in the meat and it was just starting to pull. They were the tastiest hams I've smoked so far. Words can't describe.

 

 

post #28 of 37

 

 

 

Beautiful color on those Todd!  :banana_smiley:  :32:

post #29 of 37

That's some pretty and moist pulled ham. Looks like good bark. Yeppers, I believe I could eat that.

 

I am going to give it a 4 on the Budweiser scale! (That's how many Clydesdales it would take to keep me offa that sandwich!) Maybe even a 5!

post #30 of 37
Thread Starter 
Quote:
Originally Posted by Smoking B View Post
 

 

 

 

Beautiful color on those Todd!  :banana_smiley:  :32:


Thanks, the cherry bark is sweet like smoked candy.

post #31 of 37
Thread Starter 
Quote:
Originally Posted by WoodChucks View Post
 

Great looking chops. I have some Iowa Chops coming out of the freezer. I gotta try this:banana_smiley:

These are probably Iowa chops from Sam's club.

 

Quote:
Originally Posted by chestnutbloom View Post
 

I just set that beautiful shot of chops as my desktop background! Inspiration!   :drool

Give it a try! I think you will like cured pork chops. Desktop background.......... hmmm.

post #32 of 37
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

That's some pretty and moist pulled ham. Looks like good bark. Yeppers, I believe I could eat that.

 

I am going to give it a 4 on the Budweiser scale! (That's how many Clydesdales it would take to keep me offa that sandwich!) Maybe even a 5!


Thanks Kevin! The longer and slower I smoke these butts the better they are. Maybe 24 hours next time. The fat in the butts seems to keep them moist and tender for a long long time.

post #33 of 37

Beautiful !!!

 

Aint nothing quite like pulled Butt Ham!!!:drool

 

 

Bear

post #34 of 37
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

Beautiful !!!

 

Aint nothing quite like pulled Butt Ham!!!:drool

 

 

Bear


Thanks Bear! I can't think of anything I would rather eat.

post #35 of 37
Quote:
Originally Posted by Woodcutter View Post
 

Earlier today I thought those pork chops were the high light of what I was smoking. I've been painting all day and left the 2 butts smoking at 200. It was 17 hours of some apple and mostly black cherry smoke and had only got to 185 IT. The fat was all broken down and saturated in the meat and it was just starting to pull. They were the tastiest hams I've smoked so far. Words can't describe.

 

 

 

 

Man I gotta try pulled ham.  Looks awesome.

post #36 of 37
Quote:
Originally Posted by Woodcutter View Post

Earlier today I thought those pork chops were the high light of what I was smoking. I've been painting all day and left the 2 butts smoking at 200. It was 17 hours of some apple and mostly black cherry smoke and had only got to 185 IT. The fat was all broken down and saturated in the meat and it was just starting to pull. They were the tastiest hams I've smoked so far. Words can't describe.






Wow !! That looks awesome ! That had to be some real good eats there ! biggrin.gif

Justin
post #37 of 37
Quote:
Originally Posted by Woodcutter View Post
 


The longer and slower I smoke these butts the better they are. Maybe 24 hours next time. The fat in the butts seems to keep them moist and tender for a long long time.

 

 

Low and slow the only way to go. I usually get about 22 out of a 9 lber.

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