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):
Giant----$1.99 per pound:
Rinsed & dried off, ready for cure:
Pork Loin #1 cured, dried, seasoned, and ready for smoking:
Pork Loin #2 cured, dried, seasoned, and ready for smoking:
Slicing:
54 Boneless Smoked Pork Chops, a little Canadian Bacon, and a bowl of tasty ends:
All packed, marked, and ready for freezing:
Thanks for lookin',
Bearcarver
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):
Giant----$1.99 per pound:
Rinsed & dried off, ready for cure:
Pork Loin #1 cured, dried, seasoned, and ready for smoking:
Pork Loin #2 cured, dried, seasoned, and ready for smoking:
Slicing:
54 Boneless Smoked Pork Chops, a little Canadian Bacon, and a bowl of tasty ends:
All packed, marked, and ready for freezing:
Thanks for lookin',
Bearcarver
Last edited:
