Pop's Wet curing Brine

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ab canuck

Master of the Pit
Original poster
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Nov 20, 2016
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Alberta Canada
  Well I got some time off and went home. We had butchered some Pig's last fall and had set aside a dozen nice 1" thick chops. We made the brine and soaked the chops for 6 days, Smoked them with Beech pellets in the AMNPTS for a couple hrs then turned on some heat in the Pit Boss and grilled. Mustard greens from the garden sweated down with onions, And then did a rice with Cilantro and Lime.

 
  They turned out great, We were trying for a version of smoked pork chops we had in the Dominican a few years back. Close to it and we will play with it a bit but I would definitely recommend it. 
 
I did two pork tenderloins in pops brine for 36 hours
Yesterday . Put them on the grill indirect until they hit 145. Then seared them with my Searsall.. It's the only way to go!!!
 
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