Smoked Porkchops

Discussion in 'Pork' started by walking dude, Feb 26, 2008.

  1. walking dude

    walking dude Smoking Guru SMF Premier Member

    okay..........i posted pics of my earlier chops.........end chops, iowa chops......whatever

    [​IMG]

    the cure i used was 1 oz each of TQ and Brownsugar

    [​IMG]

    i then used a spice grinder to further grind the cure up finer....like i do with Jeff''s Rub

    [​IMG]

    i find this gets into the meat better.........
    i cured the meat for bout 10 hours, and then soaked for a hour, changing water every 1/2 hour

    this shot is the cured meat on the smoker

    [​IMG]

    i smoked at 250 with apple wood till internal temps reached 150......i should of pulled it off about 138, and let rest to 140

    [​IMG]

    got a nice pink insides......abit dry.......the tenderloin part was VERY juicy......

    this is plated

    [​IMG]

    and the pink innards........

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    next time, with these as thick as they were.......1.25 inches thick.......i will brine with a cure, to assure a moister chop........all in all, for a first time experiement.........not bad........learned alot...........

    i have 3 more left in the freezer to try that out, on, next........
     
  2. ptjd

    ptjd Smoke Blower

    Nice, Looks very tasty.
     
  3. They look great WD. I am going to try that.[​IMG]
     
  4. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Looks great as always WD!!
     
  5. dbryson

    dbryson Fire Starter

    Looks good! I'm a noob, so please excuse my ignorance. If you are going to eat the chops right away, why would you cure with TQ? Seems like you could just use salt and sugar and avoid the nasty nitrates and nitrites.
     
  6. walking dude

    walking dude Smoking Guru SMF Premier Member

    well.......i use cure for jerky..........and trust me..........it don't stick around long enuff to worry bout spoiling..............candian bacon..........it sure doesn't stick around long...........and if i do have a lot........it freezes well...........

    read Rytek Kutas book........Great Sausage Recipes and Meat Curing........

    he debunks alot of the myths of nitrates and nitrits..........
     
  7. desertlites

    desertlites Master of the Pit OTBS Member

    Steve I have Ryteks book have read front to back many times-why did u cure for the nites dinner? as apposed to a brine?
     
  8. walking dude

    walking dude Smoking Guru SMF Premier Member

    i had to check out my copy from the library.........interstate loan...........i BELIEVE it was him that said...........if you smoke it........cure it..........

    now i will have to check out my copy of charcuterie by polcyn.........it MITE of been him that said that.............
     
  9. dbryson

    dbryson Fire Starter

    Several recent medical studies have linked consumption of meat processed with nitrates/nitrites with increased risk of colon cancer. Not a cancer I would like to get (well, I don't want get any cancer ;).

    I'm not trying scare anyone or anything, but it just seems like if you don't need the preservative properties of the nitrates/nitrites why take the risk?
     
  10. desertlites

    desertlites Master of the Pit OTBS Member

    yes your right dryson-if it dosn't need cured than don't-and if it's gonna get smoked it don't need cured! cure is for meat that will be stored outside of refer or frozen.but also dryson when we do cure, after the 2 weeks or whatever only a small percentage of nitrates remain-tis far less than store bought items on the general.
     
  11. desertlites

    desertlites Master of the Pit OTBS Member

    what do you burn dryson-dose the carsenigens bother u there?(sp)
     
  12. wavector

    wavector Smoking Fanatic

    I prefer pork steaks over chops on the smoker. Chops are better to me if they are fried or grilled. There seems to be a lack of fat with chops which lends to dryness. Blackened chops are great too. That's what we usually do with thicker chops.

    http://commerce.bayou.com/chefhans/i...ct_detail&p=31
     
  13. kookie

    kookie Master of the Pit OTBS Member

    Good looking chops......Good job.........
     
  14. cowgirl

    cowgirl Smoking Guru OTBS Member

    Deud, great looking chops![​IMG][​IMG]
     
  15. navionjim

    navionjim Smoking Fanatic OTBS Member

    I'm with the Dude on this one, if you don't use the cure it won't taste the way it should. The meat will not have that nice red color or the "ham" like taste using salt and sugar alone. Will the curatives eventually kill you? Maybe, who really knows? People have used nitrate and nitrite for century's and I suppose your right, all those people are dead now. Something is going to kill all of us eventually, nobody gets out alive and I'd hate to go through this short life without ham, bacon or sausage. If your that worried about surviving then maybe you shouldn't be eating meat to start with. I figure life's short anyway and you could get hit by the Twinkie Truck crossing the street tomorrow, if so I'm going to enjoy my last meal. JMHO mind you
    Jimbo
     
  16. vbpack

    vbpack Newbie

    noob here. what's TQ and how exactly do you cure the chops?
     
  17. packplantpath

    packplantpath Smoking Fanatic

    TQ is tenderquick. It's a mix of curing agents. Google it.
     
  18. vbpack

    vbpack Newbie

    thanks. trying to get the lingo down :)
     
  19. vbpack

    vbpack Newbie

    do you cure store bought chops or just ones you butchered yourself?
     
  20. walking dude

    walking dude Smoking Guru SMF Premier Member

    these were store bought chops

    and yeah jim..........thats how you get the hammy taste, is thru the cure.......just plain salt and sugar won't do it..........
     

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