Mule's cured cold smoked pork chops using Tender Quick

themule69

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live north of fort smith arkansas between alma and

• Mar 18, 2015

• #1

Today I was at Sam's and they had prime pork loin for 1.69LB. So I grabbed a 7.5LBer. I sliced it just over an inch thick. I then weighed each piece as well as weighed the Tender Quick for each piece. I put half of the TQ on rubbed it in and flipped and repeated. Then I vacuumed sealed it and into the fridge to cure. I will rub and flip daily untill time to cold smoke it.

I know most of the world would cure then slice. But hey, I'm a mule.

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• themule69
• Mar 18, 2015

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• themule69
• Mar 18, 2015

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• themule69
• Mar 18, 2015

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• themule69
• Mar 18, 2015

More to come.
Happy smoken.
David

 

pc farmer

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• Mar 18, 2015

• #2

I am watching a mule post?

 

gary s

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• Mar 18, 2015

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On pins and needles here 

Gary

 

b-one

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• Mar 18, 2015

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I like pork,so I'm in!

 

gary s

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Rafter H BBQ

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• Mar 18, 2015

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:popcorn

 

twoalpha

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• Mar 19, 2015

• #7

I'm in. Been thinking of doing this.

 

themule69

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• Mar 19, 2015

• #8

c farmer said:

I am watching a mule post?

Click to expand...

c farmer said:

I am watching a mule post?

Click to expand...

You must be!
Happy smoken.
David

 

themule69

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• Mar 19, 2015

• #9

Settle down Gary. We don't have any smoke yet.

Happy smoken.

David

 

themule69

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• Mar 19, 2015

• #10

P

b-one said:

I like pork,so I'm in!

Click to expand...

Pork is always good.

Happy smoken.

David

 

themule69

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• Mar 19, 2015

• #11

twoalpha said:

 
I'm in. Been thinking of doing this.

Click to expand...

You need to get some going. Very easy and tasty. What else do you want.

Happy smoken.

David

 

themule69

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• Apr 3, 2015

• #12

I have been pretty busy but I fianally got a chance cold smoke my chops. So here are the final pictures. I used a full AMNPS with Pitmasters dust. Let rest overnight then vacuum sealed them.

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• themule69
• Apr 3, 2015

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• themule69
• Apr 3, 2015

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• themule69
• Apr 3, 2015

20150402_174729.jpg

• themule69
• Apr 3, 2015

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• themule69
• Apr 3, 2015

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• themule69
• Apr 3, 2015

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• themule69
• Apr 3, 2015

Thanks for looking.
happy smoken.
David

 

• 

Reactions: gary s

Rafter H BBQ

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• Apr 3, 2015

• #13

Tasty lookin chops David ! Thumbs Up

 

dirtsailor2003

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• Apr 3, 2015

• #14

Looks tasty David! I like cold smoking chops for later too!

 

Bearcarver

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• Apr 3, 2015

• #15

Nice Job, David!!

I never did them that way, but they should be Nice & Tasty!!!

Meanwhile a Bear watches a Mule Post.

Bear

 

gary s

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• Apr 3, 2015

• #16

Looks  good to me.   Nice job    

Gary

 

themule69

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• Apr 4, 2015

• #17

WaterinHoleBrew said:

Tasty lookin chops David !

Click to expand...

Thanks I am happy with the way they came out.

Happy smoken.

David

 

themule69

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• Apr 4, 2015

• #18

dirtsailor2003 said:

Looks tasty David! I like cold smoking chops for later too!

Click to expand...

Thanks Case. I try not to run out.

Happy smoken,

David

 

themule69

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• Apr 4, 2015

• #19

Bearcarver said:

 
Nice Job, David!!

I never did them that way, but they should be Nice & Tasty!!!

Meanwhile a Bear watches a Mule Post.

Bear

Click to expand...

Thanks Bear. I know it is easier to cure it whole then slice bey hey i'm a mule.

Happy smoken.

David

 

themule69

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live north of fort smith arkansas between alma and

• Apr 4, 2015

• #20

gary s said:

 
Looks  good to me.   Nice job    

Gary

Click to expand...

Thanks Gary and thanks for the point.

Happy smoken.

David