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Bone in cured and smoked chops

post #1 of 98
Thread Starter 

Around my parts bone in cured and smoked chops are big and cheap.   I grew up on them cause they were cheap.

 

I have done alot of boneless chops but I finally found bone in ones on sale.

 

 

 

This was one package, I got a whole loin that weighed 23 lb.

 

 

 

 

 

So I made a batch of pops lo salt/ sugar brine.  http://www.smokingmeatforums.com/a/pops6927s-curing-brines-regular-and-lo-salt

 

I injected them until the brine was coming out everywhere.

 

 

 

1 gallon covered them.

 

Pops says 15-21 days for meat 4 in. and larger.   Since its late Saturday and I can only smoke them on a weekend.I can pull them out on the 20th to smoke over the weekend and still have a day to day in the fridge.

 

 

Stay tuned, never done a bone in loin before.

post #2 of 98
I'll be paying attention!
post #3 of 98

Looks good to me.....

 

 

          smiley_snowball.gif

post #4 of 98
Great price! I'm in...
post #5 of 98
Quote:
Originally Posted by c farmer View Post

Around my parts bone in cured and smoked chops are big and cheap.   I grew up on them cause they were cheap.

1 gallon covered them.

Pops says 15-21 days for meat 4 in. and larger.   Since its late Saturday and I can only smoke them on a weekend.I can pull them out on the 20th to smoke over the weekend and still have a day to day in the fridge.


Stay tuned, never done a bone in loin before.


Should be good..... Be ready for "ropy" brine.... won't hurt anything... just prep a new batch of "pops brine"... rinse the bucket and meat... I would wipe down the bucket with vinegar to kill any bad stuff first... then add the brine and meat and wait till you are ready to rinse-rest-smoke..

From what I have read, the sugar is food for stuff that makes ropy brine... I have no idea why it happens or where it comes from...

http://www.smokingmeatforums.com/t/114608/brined-bacon-turned-slimy

http://www.smokingmeatforums.com/t/158236/changing-out-brine-can-i-replace-during-the-brining-time
post #6 of 98
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post


Should be good..... Be ready for "ropy" brine.... won't hurt anything... just prep a new batch of "pops brine"... rinse the bucket and meat... I would wipe down the bucket with vinegar to kill any bad stuff first... then add the brine and meat and wait till you are ready to rinse-rest-smoke..

From what I have read, the sugar is food for stuff that makes ropy brine... I have no idea why it happens or where it comes from...

http://www.smokingmeatforums.com/t/114608/brined-bacon-turned-slimy

http://www.smokingmeatforums.com/t/158236/changing-out-brine-can-i-replace-during-the-brining-time

 

 

So with only 1/2 the sugar maybe less chance of a ropy brine?

post #7 of 98
This time of year here mold can form on too of the brine too. If that happens do what Dave said. Had that happen a year ago when curing some loins for CB. Happened around day 7. Thought I was out $40. But a quick PM saved me!
post #8 of 98
Here you go.... I checked and the book is NOT in copyright.... and it has a free Kindle edition... I just down loaded it to my kindle... It is a cool book and has great info....

https://archive.org/details/secretsofmeatcur00bhelrich


On the left should be a "highlighted" square with options.....
post #9 of 98
Quote:
Originally Posted by c farmer View Post


So with only 1/2 the sugar maybe less chance of a ropy brine?


You need the sugar.... A brine is a complex system and altering any of the ingredients is not a good idea.... the sugar and salt and water work together to make the final product the way it was intended....

Kind of like pickling vegetables.... a ratio of 4 cups vinegar and 1 cup water, should never be adjusted... It's the acidity that is needed to stop pathogen growth.... sugar, salt etc.... osmosis, salt/sugar into the meat cells and out again for 2-3 weeks is what makes the system work...
post #10 of 98
Thread Starter 

Right from pops.

 

Lo-Salt Curing Brine:

 

1 gallon of clean water

½ cup plain, regular non-iodized rable salt

½ cup sugar or sucrolose 

½ cup brown sugar or sucrolose equiv.

1 tablespoon of Cure #1

post #11 of 98
Lookin good Adam, I'am in ! beercheer.gif
post #12 of 98
Hope all goes well. Amazing price for any meat these days!
post #13 of 98

Thanks for that article Dave. Of the bacon and the other things which have graced my curing buckets, I have only had ropey show up once and it was when I used a large amount of Maple Syrup in the cure before I knew better about getting the taste into the meat. The syrup was the only difference made in that bucket. So I can understand and agree its a sugar thingie!

 

Sugar and Salt are both dehydrating mediums, Salt being the most agressive.  I think its the reason for the texture change because of it. I learned not to add more but to remove. I back off a bit on my salt but mot my sugar and like my end results better. I think the sugar salt relationship is like when cooking and you get too much slat in the pot, you can add a bit of sugar to mask or hide some of that extra salt.

 

When I did my cured brined pork chops. I didn't cure/brine long.

 

LOL... what would be do without Pop's? (and Dave kepping us safe)

post #14 of 98

I am really interested in your project, Adam. Can't wait to see how it turns out.

 

Disco

post #15 of 98

Mmmmmmm...... cured smoked chops!

 

:drool:

post #16 of 98

Adam

It should be good. I have done a bunch of boneless but never a bone in.

I will be watching.

Happy smoken.

David

post #17 of 98
Quote:
Originally Posted by DaveOmak View Post

Here you go.... I checked and the book is NOT in copyright.... and it has a free Kindle edition... I just down loaded it to my kindle... It is a cool book and has great info....

https://archive.org/details/secretsofmeatcur00bhelrich


On the left should be a "highlighted" square with options.....

Thanks for the link.

points1.png

Happy smoken.

David

post #18 of 98
Thread Starter 
Quote:
Originally Posted by themule69 View Post

Adam
It should be good. I have done a bunch of boneless but never a bone in.
I will be watching.
Happy smoken.
David

Same with me David. Done a lot of boneless.
post #19 of 98
What's your plan when you smoke them? I have been thinking about doin bone in chops too
post #20 of 98

Nice Start Adam!!!Thumbs Up

 

Our Weiss' had Bone-in Pork Loin for $1.48 too.

 

I didn't want to Dry cure any because of the sharp bones, but I was going to get some & slice a mess of Pork Chops for the freezer at that Great price!!

 

Then I didn't get a chance to get there yesterday----The last day of the sale!!

 

Oh Well---I'll just have to watch yours!!

 

:popcorn

 

Bear

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