Between Woodcutter and SmokeFever with their pork chops, I had a porkchop jones!
So I ran to the fridge and pulled out a piece of loin! Sliced off 4 chops about an 1" thick.
I built a my standard loin brine (Recipe below) and slipped 'em in. Thank Goodness for Ziploc!
24 hours later, patted dry, set under a fan to form a pellicle. I messed up and said how can I make these chops better? I just can't help myself. Its a genetic abnormality I guess. I look in the reefer and what do I see? Raw Cajun sausage! And it was pretty lean..... so no overabundance of grease.
I could slit a pocket and used the last of the left over sausage that I didn't stuff last week.........
Look, home made thick sliced bacon! Wish you could see the pellicle, that's not oiled or greased!
I found these also, might as well throw 'em in and smoke 'em too, Neighbors dog is my buddie!
Rubbed "em down with Kosher salt, cayenne, garlic, paprika, and a light coat of brown sugar.
In they go! Here I made the mistake....... <sighs>
I left vent fully open, pulled the re-loader, and left the door cracked so as to allow the humid air out and dry the meat. Simple mistake. But none the less so.
BTW I also tried those new charcoal pellets from Todd, they burned really nice just like hickory, mesquite or pecan pellets. Good mixture. Speaking of mixing pellets, I did this with charcoal over pecan.
135 degrees IT, pulled and thrown on a really hot grill.
Can you see the weird writing, I think Its Klingon for S. M. F. Com, but don't hold me to that.
Can't you see it??
OK, its time for the Bear-View
Its homemade stovetop Mac & Cheese, a big fresh tossed salad, and a <Takes a big breath>
Brined, Bacon Wrapped, Smoked, Sausage Stuffed, Pork Loin Chop!
1. Brined for 24 hours
Pork Loin Brine (Pork Loin = 140 IT)
1 qt. Water
1/2C Brown sugar
1C Apple cider
1/4C Maple syrup
2. Stuffed & Wrapped
4. Smoked to about 135 IT (sausage was completely cooked)
Mostly happy! A bit dry but juicier that a standard loin chop.
Thanks for looking in!
MMMMMmmmmmmm............................... Mac & Cheese!