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Brined/Cured/Smoked Pork Chop Rack ~ Foamheart - Page 2

post #21 of 35

Foam , The chops look superb! :points:

post #22 of 35
Don't know how I missed this! Great smoke Kevin!

POINTS!
post #23 of 35
Looks swell from here! Smells good too.
Ham for Easter?
Steve
post #24 of 35
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post
 

Foam , The chops look superb! :points:

 

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.

Quote:
Originally Posted by dirtsailor2003 View Post

Don't know how I missed this! Great smoke Kevin!

POINTS!

 

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.

post #25 of 35
Those look amazing! I love the idea of helping out the butcher too!
post #26 of 35
Thread Starter 
Quote:
Originally Posted by kesmc27 View Post

Looks swell from here! Smells good too.
Ham for Easter?
Steve


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!

post #27 of 35
Thread Starter 
Quote:
Originally Posted by RMMurray View Post

Those look amazing! I love the idea of helping out the butcher too!


 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.

post #28 of 35

Sorry, Foamheart. There is too much good food in Louisiana already. You have to stop making food this good or move.

 

Great looking chops!

 

points1.png

 

Disco

post #29 of 35
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

Sorry, Foamheart. There is too much good food in Louisiana already. You have to stop making food this good or move.

 

Great looking chops!

 

points1.png

 

Disco


Thank you sir.

post #30 of 35
Hey foam i got one of these iam gonns throw on the smoker later this morning to eat for lunch.....how long did it go on the smoker
post #31 of 35
Thread Starter 

They take about 4 hours and I pull at 163 IT and rest, smoking at approx. 220 degrees

post #32 of 35

Great looking pork, Foam. I haven't tried this yet but you are bringing me along.

 

Points

 

Disco

post #33 of 35
Foam,

It could be the lighting, but doesn't the center look like the cure has not reached it?

Is there any particular reason for curing the whole roast instead of chops?
post #34 of 35
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

Great looking pork, Foam. I haven't tried this yet but you are bringing me along.

 

Points

 

Disco

 

Thank Disco. I really like these. 

post #35 of 35
Thread Starter 
Quote:
Originally Posted by atomicsmoke View Post

Foam,

It could be the lighting, but doesn't the center look like the cure has not reached it?

Is there any particular reason for curing the whole roast instead of chops?

 

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.

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