Boneless Smoked Pork Chops (Bearcarver Style)

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nakom

Fire Starter
Original poster
Oct 7, 2010
65
10
Fayetteville TN
Well, I got a 8.75lb pork loin and followed Bearcarvers reciepe exactly and now it is in the fridge for 10 days curing.  I have been excited about this since I read the post.  I have taken pictures but will post them all together when it is done.  I want to thank Todd Johnson also for helping me with the TQ.

Wish me luck!
 

meateater

Legendary Pitmaster
SMF Premier Member
Oct 17, 2009
8,983
62
Hendertucky, Nv.
Your in good hands, it will be awesome!  Now don't forget the qview!
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