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BONELESS PORK CHOPS

post #1 of 9
Thread Starter 

I have a buddy who wants me to smoke some boneless pork chops for him this weekend . my question is can you smoke them without

completely cooking them . He wants to refridge or freeze them to use later/

post #2 of 9

Just make sure the IT is 145 before you give them to him.  145 is done and he can reheat as he needs it.  I would be afraid of giving him undercooked pork.

 

Richard

post #3 of 9
Thread Starter 


Thanks BEAR55 for the info but wont they get dry when he reheats?

post #4 of 9

Not if he reheats them in foil slowly.

post #5 of 9
You could do a cold smoke, but you'd need to keep the smoker below 40f during the smoke.

The other option is to smoke them to 145 as mentioned above. Then I would Vac-pack them. To reheat place the sealed vac bag in simmering water. Chop will be as moist as it was when first cooked.
post #6 of 9
Thread Starter 


Thanks ,I was just looking at how to cold smoke and everybody says you must cure the meat first so maybe I will just vac-pac them for him and tell him to boil them in water.

post #7 of 9
Quote:
Originally Posted by SMOKIN POP-POP View Post
 


Thanks ,I was just looking at how to cold smoke and everybody says you must cure the meat first so maybe I will just vac-pac them for him and tell him to boil them in water.

You can cold smoke without cure, just hit it a few hours and keep below 40 like Dirtsailor suggests

His 2nd suggestion to bring up to 145 will produce great results as he points out, but beware, bringing the loin up to 155 and above, will have drier results.

 

You can also cold smoke or hot smoke the whole loin then cut into chops pre or post freezing.

Freezing the entire loin would give better results as far as moistness goes, this has been my experience.

post #8 of 9
Quote:
Originally Posted by SMOKIN POP-POP View Post
 


boil them in water.

Almost forgot, if reheating cooked loin, don't boil in water, turn off the pot of water when you get a simmer and toss the meat in after 5 minutes or so, remember, you want to warm the meat, it is cooked already and you can dry the meat by cooking in a sealed bag, the higher the temp, the more juices are squeezed from the meat.

post #9 of 9
Thread Starter 

Thanks SQUIB I really appreciate everyones information you guys are awesome!!

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