Bone in cured and smoked chops

[pc farmer]

Around my parts bone in cured and smoked chops are big and cheap.   I grew up on them cause they were cheap.

I have done alot of boneless chops but I finally found bone in ones on sale.

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• pc farmer
• Nov 1, 2014

This was one package, I got a whole loin that weighed 23 lb.

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• pc farmer
• Nov 1, 2014

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• pc farmer
• Nov 1, 2014

So I made a batch of pops lo salt/ sugar brine.  http://www.smokingmeatforums.com/a/pops6927s-curing-brines-regular-and-lo-salt

I injected them until the brine was coming out everywhere.

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• pc farmer
• Nov 1, 2014

1 gallon covered them.

Pops says 15-21 days for meat 4 in. and larger.   Since its late Saturday and I can only smoke them on a weekend.I can pull them out on the 20th to smoke over the weekend and still have a day to day in the fridge.

Stay tuned, never done a bone in loin before.

 

[dirtsailor2003]

I'll be paying attention!

 

[foamheart]

Looks good to me.....

         

 

[welshrarebit]

Great price! I'm in...

 

[daveomak]

Around my parts bone in cured and smoked chops are big and cheap.   I grew up on them cause they were cheap.

1 gallon covered them.

Pops says 15-21 days for meat 4 in. and larger.   Since its late Saturday and I can only smoke them on a weekend.I can pull them out on the 20th to smoke over the weekend and still have a day to day in the fridge.


Stay tuned, never done a bone in loin before.

Should be good..... Be ready for "ropy" brine.... won't hurt anything... just prep a new batch of "pops brine"... rinse the bucket and meat... I would wipe down the bucket with vinegar to kill any bad stuff first... then add the brine and meat and wait till you are ready to rinse-rest-smoke..

From what I have read, the sugar is food for stuff that makes ropy brine... I have no idea why it happens or where it comes from...

http://www.smokingmeatforums.com/t/114608/brined-bacon-turned-slimy

http://www.smokingmeatforums.com/t/158236/changing-out-brine-can-i-replace-during-the-brining-time

 

[pc farmer]

Should be good..... Be ready for "ropy" brine.... won't hurt anything... just prep a new batch of "pops brine"... rinse the bucket and meat... I would wipe down the bucket with vinegar to kill any bad stuff first... then add the brine and meat and wait till you are ready to rinse-rest-smoke..

From what I have read, the sugar is food for stuff that makes ropy brine... I have no idea why it happens or where it comes from...

http://www.smokingmeatforums.com/t/114608/brined-bacon-turned-slimy

http://www.smokingmeatforums.com/t/158236/changing-out-brine-can-i-replace-during-the-brining-time

So with only 1/2 the sugar maybe less chance of a ropy brine?

 

[dirtsailor2003]

This time of year here mold can form on too of the brine too. If that happens do what Dave said. Had that happen a year ago when curing some loins for CB. Happened around day 7. Thought I was out $40. But a quick PM saved me!

 

[daveomak]

Here you go.... I checked and the book is NOT in copyright.... and it has a free Kindle edition... I just down loaded it to my kindle... It is a cool book and has great info....

https://archive.org/details/secretsofmeatcur00bhelrich


On the left should be a "highlighted" square with options.....

 

[daveomak]

So with only 1/2 the sugar maybe less chance of a ropy brine?

You need the sugar.... A brine is a complex system and altering any of the ingredients is not a good idea.... the sugar and salt and water work together to make the final product the way it was intended....

Kind of like pickling vegetables.... a ratio of 4 cups vinegar and 1 cup water, should never be adjusted... It's the acidity that is needed to stop pathogen growth.... sugar, salt etc.... osmosis, salt/sugar into the meat cells and out again for 2-3 weeks is what makes the system work...

 

[pc farmer]

Right from pops.

Lo-Salt Curing Brine:

1 gallon of clean water

½ cup plain, regular non-iodized rable salt

½ cup sugar or sucrolose 

½ cup brown sugar or sucrolose equiv.

1 tablespoon of Cure #1

 

[Rafter H BBQ]

Lookin good Adam, I'am in ! :beercheer:

 

[b-one]

Hope all goes well. Amazing price for any meat these days!

 

[foamheart]

Thanks for that article Dave. Of the bacon and the other things which have graced my curing buckets, I have only had ropey show up once and it was when I used a large amount of Maple Syrup in the cure before I knew better about getting the taste into the meat. The syrup was the only difference made in that bucket. So I can understand and agree its a sugar thingie!

Sugar and Salt are both dehydrating mediums, Salt being the most agressive.  I think its the reason for the texture change because of it. I learned not to add more but to remove. I back off a bit on my salt but mot my sugar and like my end results better. I think the sugar salt relationship is like when cooking and you get too much slat in the pot, you can add a bit of sugar to mask or hide some of that extra salt.

When I did my cured brined pork chops. I didn't cure/brine long.

LOL... what would be do without Pop's? (and Dave kepping us safe)

 

[disco]

I am really interested in your project, Adam. Can't wait to see how it turns out.

Disco

 

[foamheart]

Mmmmmmm...... cured smoked chops!

 

[themule69]

Adam

It should be good. I have done a bunch of boneless but never a bone in.

I will be watching.

Happy smoken.

David

 

[themule69]

Here you go.... I checked and the book is NOT in copyright.... and it has a free Kindle edition... I just down loaded it to my kindle... It is a cool book and has great info....

https://archive.org/details/secretsofmeatcur00bhelrich


On the left should be a "highlighted" square with options.....

Thanks for the link.

Happy smoken.

David

 

[pc farmer]

Adam
It should be good. I have done a bunch of boneless but never a bone in.
I will be watching.
Happy smoken.
David

Same with me David. Done a lot of boneless.

 

[jeremy5431]

What's your plan when you smoke them? I have been thinking about doin bone in chops too

 

[Bearcarver]

Nice Start Adam!!!

Our Weiss' had Bone-in Pork Loin for $1.48 too.

I didn't want to Dry cure any because of the sharp bones, but I was going to get some & slice a mess of Pork Chops for the freezer at that Great price!!

Then I didn't get a chance to get there yesterday----The last day of the sale!!

Oh Well---I'll just have to watch yours!!

Bear