Boneless Smoked Pork Chops/w Qview

Discussion in 'Smoking Bacon' started by bearcarver, Mar 31, 2010.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    Boneless Smoked Pork Chops (or Canadian Bacon)
    Last time I made Canadian Bacon, I sliced a few pieces at 1/2" thick (smoked pork chops). They were soooooo good, I decided to make a whole bunch of 'em. I found two nice Pork Loins at Giant for $1.99 per pound. I cut each loin in half, weighed them, mixed the proper amount of Tender Quick (1/2 ounce per pound of meat) for each of the 4 pieces, added an equal amount of brown sugar, rub it in real good, and put them in individual ziplock bags.
    Then into the fridge for 9 days at 37*/38* degrees, flipping and massaging each day.
    Then after draining, soaking in ice water for 1/2 hour, slicing a slice from an end, and a slice from the middle of one of them, I gave it the salt test, by frying those slices. Tasted fine, so into the fridge for an overnight pellicle forming (after seasoning with onion powder, garlic powder, & black pepper).
    The next day (Sunday), into the smoker they went. Set at 100* with Hickory chips & chunks. No water in pan for first hour. After one hour, bump up to 120*, and add Apple chips & chunks, plus add Microwaved Apple Juice to pan. Then I gradually bumped the heat up to 140*, 160*, 180*, 190*, 200*, and 210* until the internal temperature of each piece hit 160* (adding Apple chunks each time it stopped smoking). Two of them hit 160 in 7 hours, and two of them in 8 hours (due to where they were in the MES). Then I let them air-cool for awhile, then wrapped each piece in foil, then saran wrap, and into the fridge overnight to "mellow" out. The next day I sliced it all into 54 Pork Chops (+1/2" each), a few packs of Canadian Bacon, and one bowl of very tasty ends.

    Note: I did this before I had my A-MAZE-N-SMOKER. Next time I'll use that & make a new "step-by-step".

    Enjoy the Qview:



    Two Pork Loins (Total 16+ pounds):
    [​IMG]



    Giant----$1.99 per pound:
    [​IMG]



    Rinsed & dried off, ready for cure:
    [​IMG]



    Pork Loin #1 cured, dried, seasoned, and ready for smoking:
    [​IMG]



    Pork Loin #2 cured, dried, seasoned, and ready for smoking:
    [​IMG]



    Slicing:
    [​IMG]



    54 Boneless Smoked Pork Chops, a little Canadian Bacon, and a bowl of tasty ends:
    [​IMG]



    All packed, marked, and ready for freezing:
    [​IMG]



    Thanks for lookin',
    Bearcarver
     
    Last edited: Jun 29, 2010
    sigmo and mearm like this.
  2. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    really nice, Id eat one or three of those for sure. [​IMG]
     
  3. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    now thats a stashload for the freezer and they look awesome man!!! simple too, love it will have to watch them loins for a sale. thks for sharing!!![​IMG]
     
  4. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    OK hate to sound new[​IMG] But why cure? Could you not just smoke them the way they were? Is the cure to hold them longer?? I really want to try this but I don't know the first thing about curing??
     
  5. jak757

    jak757 Smoking Fanatic Group Lead

    Now that's a ho lotta loin! Great job making a nice variety of good eats. And what a deal on the loin -- great time to jump on it and stock the freezer!

    [​IMG]
     
  6. treegje

    treegje Master of the Pit

    Man those look good, certainly earned points
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank you MUCH Jim!
    BC

    Thanks erain, this is one of the few things my wife loves too !
    BC

    realtorterry,
    You have to cure the meat before smoking, if you are going to smoke it low and slow. Meat will spoil if it is in temps from 40* to 140* for longer than 4 hours. If it is cured properly, that is not a worry. Plus curing gives the meat the "Hammy" taste, instead of the regular Pork taste. It's a whole different thing. There are all kinds of threads on this forum about various ways of curing, and various cures to use.

    Bearcarver

    Thank you----My freezer is just about full, and I already gave away 17 Pork Chops----Only 37 left [​IMG]
    BC

    Thank You very much !
    BC
     
  8. coyote

    coyote Master of the Pit

    sweet loins. your looks terrific. I have 50 plus pound brining in the fridge right now. it is not really a brine I do not use much salt.
    going to smoke em friday with some clods butts and ribs.
    I hope mine look as good as yers.[​IMG] and lobbin some[​IMG]at ya. great job.
     
  9. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    All I can say with all that work[​IMG]And it looks good tooooooo.
     
  10. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Bearcarver

    CB is next on my list of To Do's!

    Gotta LOVE those "Ends & Pieces"!!!

    I tried to give you some points, but it said I have to spread some around first. I'll be back! [​IMG]


    Todd
     
  11. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    That looks awesome and I'll bet it tastes even better [​IMG]
     
  12. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    Bearcarver, those chops look extremly tasty [​IMG] my wife buys the loins and slices them into chops, there is 6 of us so we never have any left to freeze, but if I had a vacumn pack, and a meat slicer, we could save alot of $$$, on doing what you did. [​IMG]
     
  13. meateater

    meateater Smoking Guru SMF Premier Member

    Lord, I need an xtra freezer soon, you guys are killing me.
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Piney,
    You're right, they taste GREAT. We deleted 3 of them last night for supper, with roasted reds & peas. Cut with a fork & melt in your mouth.

    Bearcarver


    Also, Many Thanks to Meateater, northern greenhorn, TJohnson, RibKing, and coyote !!!!

    Bearcarver
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    JD08,
    Got your points----Thank You very much!

    Bearcarver
     
  16. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    You really have to love that canadian bacon. Now it is a staple in most of our diets around here I think.
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    I'm hoping some other people cut at least a few 1/2" or thicker pieces from their next Canadian Bacon smoke, just to try it.
    These Boneless Smoked Pork Chops are out of this world!

    In the past, we bought smoked pork chops at every butcher shop in the area. Then we found the best ones to be at one of the shops at Zern's farmers' market in Gilbertsville, PA.
    These are even better than theirs are----Make that "Better than theirs WERE". [​IMG]


    Bearcarver
     
  18. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Boy do those look good... That is what I call a pork chop...[​IMG]
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Paul,
    BC
     
  20. tyotrain

    tyotrain Master of the Pit

    great post bearcarver. I have a ? when you take them out of freezer do you fry them and or grill them..?
     

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