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Iowa Chop

post #1 of 8
Thread Starter 
my mom bought these for us, this last weekend.......they are called iowa chops....its 1.25 inches thick..........and as you can see.........



another shot without the tape measure........



i would like to cure these, to make smoked porkchops........

should i treat em as a loin, with the cure?

any suggestions would be helpful
post #2 of 8
Walking Dude
Have you considered putting these "chops" back together and smoking a small ham !!!

Why not split the 2 Iowa chops and make 4 porkchops?
post #3 of 8
Yep. A local store up by my bro Marktee does exactly that... real good! They use a paprika rub for color/flavor after the cure.
post #4 of 8
Thread Starter 
how and what do they do rich?

heheh......mossy.........my sawz-all is broken..................icon_mrgreen.gif
post #5 of 8
They spice cure them, and apply a light cool smoke is what they told me. Around 150° for an hour or so.
post #6 of 8
You shoudn't post pics like that, People might start lickin "YOUR" chops.
Seems no matter what you do to them babies they are definitly gonna be GOOD EATS.......Music Please............................................ .....nuttin
post #7 of 8
Nice looking chops........When I worked in the meat deptment at the local store, we called those end chops.......Either name they are good chops.....
post #8 of 8
Wow nice chops ! I cure and smoke chops all the time just mix up 1 tablespoon Tender Quick and 4 table spoons light brown sugar, coat the chops well and put in a zip-lock bag over night in the fridge, wash off all the cure and let them rest an hour or so before smoking.
Just use your favorite rub and smoke with what ever wood you like , to me apple works best and I don't use a rub I use applesause , and the same as always , low and slow, 240 - 250 until the internal temp reaches 170.
The longer you leave the cure on the more it's going to be like ham or bacon on the outside and the deeper it will go, I wouldn't leave it on anymore than 12 hours, hope this helps :)
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