Mule's cured cold smoked pork chops using Tender Quick

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themule69

Epic Pitmaster
Original poster
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.



More to come.
Happy smoken.
David
 
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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.








Thanks for looking.
happy smoken.
David
 
  • Like
Reactions: gary s
Nice Job, David!!
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I never did them that way, but they should be Nice & Tasty!!!
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Meanwhile a Bear watches a Mule Post.
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Bear
 
Looks  good to me.   Nice job    
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Gary
 
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