I started making some pork jerky out of pork loin on Sunday, and had some "chop" material left over. So, I cut 5 chops, about 1" thick, from the left over loin, and then dropped them into some of Pop's brine with cure.
Since today is my split shift, I come home around 4, so I started my jerky, and grilled the chops.
I pulled the chops from the brine and let them soak for a while.
While they were soaking, I chopped up some garlic, basil from the garden, and ground some fresh pepper.
I added the garlic, basil, pepper, and some olive oil to a big ziplock bag, and coated all of the chops.
All done and tasted fantabulous!
Oh, I used some pellets in foil for a bit of smoke.
Since today is my split shift, I come home around 4, so I started my jerky, and grilled the chops.
I pulled the chops from the brine and let them soak for a while.
While they were soaking, I chopped up some garlic, basil from the garden, and ground some fresh pepper.
I added the garlic, basil, pepper, and some olive oil to a big ziplock bag, and coated all of the chops.
All done and tasted fantabulous!
Oh, I used some pellets in foil for a bit of smoke.
