Boneless Smoked Pork Chops (Bearcarver Style)

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Fire Starter
Original poster
Oct 7, 2010
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!
Your in good hands, it will be awesome!  Now don't forget the qview!
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