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cold smoked chops

post #1 of 6
Thread Starter 
I did some cured and smoked chops awhile back.http://www.smokingmeatforums.com/t/171753/bone-in-cured-and-smoked-chops

I think they needed more smoke.

So i picked this thick one.



Put some pitmasters blend in my dust smoker.




The dust and the chop on the mini.




Then pan fried.










Yup, it worked. Gonna be a good lunch tomorrow.
post #2 of 6

OOOO! That is a fine looking chop, Sir!

 

Points.

 

Disco

post #3 of 6

Wow, nice looking chop! I can almost see the goodness dripping off it, Very moist. Great job-thanks for sharing, David.

post #4 of 6
That looks really awesome Adam ! Wish that was my lunch tomorrow !
post #5 of 6
Looks great Adam. Cold smoked pork chops are the best way to go!
post #6 of 6
Thread Starter 
Quote:
Originally Posted by Disco View Post

OOOO! That is a fine looking chop, Sir!

Points.

Disco


Thanks Disco
Quote:
Originally Posted by Sota D View Post

Wow, nice looking chop! I can almost see the goodness dripping off it, Very moist. Great job-thanks for sharing, David.

It was very moist.

Quote:
Originally Posted by WaterinHoleBrew View Post

That looks really awesome Adam ! Wish that was my lunch tomorrow !


My co workers will be drooling, Justin.
Quote:
Originally Posted by dirtsailor2003 View Post

Looks great Adam. Cold smoked pork chops are the best way to go!

Thanks Case. Only did 2 hours but they had 12 hours of warm smoke before.
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