Cured Smoked Pork Chops
I used Bearcarver’s Step by Step on the Pork Chops here is the Link.
The Jerky was a last minute idea. I had cut my pork loin into 4 pieces, I decided to take one and try some jerky.
I am not going to go into my whole process since you can see it on Bears Step by Step. I kinda winged it on the jerky, been a while since I have made beef jerky, so going from memory.
I took about a ½ cup brown sugar, about a 1/3 cup of Worcestershire sauce, Teriyaki, and Soy sauce, a little liquid smoke, some black and red pepper, a little garlic and onion powder and about 2 cups of water, mix well, cover meat and in the fridge to let soak. “We’ll see”.
Marinated about 5 hours, removed them from the Marinade, let them drain a bit, then on the dehydrator trays.
Dried for about 9 hours, flavor was spot on “maybe a little more pepper for me” I sliced it with the grain for the true jerky texture, first and last time next time will be across the grain, I’m getting old and like tender. But as far as Jerky, you need to try Pork, every bit as good as beef but a lot cheaper to make.
Be smoking the rest of the loin for Bear’s Cured, Smoked, Boneless Pork Chops.
9:15 – pulled meat out of fridge and sat under a fan, started smoker using lump., waiting on temp to get to 140 °
9:45 put pork loins on for an hour with no smoke. Bumped temp to 150 °
10:45 added a little more lump and some pecan.
11:45 Holding at 150 °
12:45 Added more lump and Pecan
1:45 Temp at 150 °
2:45 Temp at 150 °
3:45 Bumped temp to 175 °
4:45 I-T temps are 150 ° and 151 ° Pulled and put on the counter to rest a bit and get the temp below 100 ° before wrapping, then in the fridge till tomorrows slicing.
Sliced most into thick cuts and some thinner for CB, Vacuum sealed and into the freezer.
Pork loin that i cut into 4 pieces, Cured for 8 days in the fridge
Getting Slicer set up for Jerky
I took one piece of the loin and sliced for jerky
And marinating for several hours
Other three pieces, rinsed, soaked and seasoned, Back to the Fridge
Meat on the dehydrator
About 8 hours later
The flavor was spot on
Out of the fridge and on the smoker
All finished up and ready to be wrapped and back in the Fridge
Ready to start slicing
Some nice thick slices and a few thinner ones for CB -- End pieces for ME
Vacuum sealed and ready for the Freezer
Thanks for looking