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Boneless Smoked Pork Chops (Bearcarver Style)

Discussion in 'Hot Smoked Bacon' started by nakom, Dec 10, 2010.

  1. nakom

    nakom Fire Starter

    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!
  2. meateater

    meateater Legendary Pitmaster SMF Premier Member

    Your in good hands, it will be awesome!  Now don't forget the qview! [​IMG]