Foam , The chops look superb!
Brined/Cured/Smoked Pork Chop Rack ~ Foamheart - Page 2
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Thank you. My next one though will be a day and 1/2 in the bucket. Upon reflection thats probably what I did with the first one, so I could get it in the smoker in two days.
Thank you Sir. I really liiked the last one. A bit hammie on the outside where all the dark meat and fat are ( my favorite), and brined in the loin making it really tender juicy. AND its still extremely affordable.
Thank you, its not exactly were I wanted to go, but its close enough for this smoke.
I hate to say it but its a store bought, will probably be a double smoke. Just too much going on this year. I hope you and your's have a great great holiday and the Easter Beagle brings you nothing but prize eggs!
Thanks, my sister and her family think pork comes from the grocery store.....LOL But they have always lived in the city. Always good toi make friends, when ya help them, they help you.
Thank you sir.
Yes, You don't get that hammy taste of cured. I believe the cure helps the speed the brining and when doing it for a short a time, I think it helps.
It has a very mild mild cure taste.
You should try one and see what you think.
I like it.