Cured Smoked Pork Help

[KODY L YATES]

Needing some help. How would a guy accomplish getting that beautiful looking and great tasting cured smoked pork loin. The only time I have had a cured smoked pork chop has came straightfrom the butcher. Any help would be much appreciated.

 

[dee envy]

Do a search for Pop's brine cure. I found this is the easiest way for a beginner.
Dry cures have some calculations to get it right, whereas Pop's brine is foolproof.
As far as smoking, there are many ways to accomplish this, as well as methods to get more or less smoke to your taste.
Good luck smoking.

 

[Fueling Around]

Here's where I got my start
http://ruhlman.com/2011/02/canadian-bacon-brining-basics/

 

[Bearcarver]

Needing some help. How would a guy accomplish getting that beautiful looking and great tasting cured smoked pork loin. The only time I have had a cured smoked pork chop has came straightfrom the butcher. Any help would be much appreciated.

Here's how, in Step by Step Form:
Boneless Cured & Smoked Pork Chops and Canadian Bacon

Bear

 

[KODY L YATES]

Do a search for Pop's brine cure. I found this is the easiest way for a beginner.
Dry cures have some calculations to get it right, whereas Pop's brine is foolproof.
As far as smoking, there are many ways to accomplish this, as well as methods to get more or less smoke to your taste.
Good luck smoking.

Thank you for the info!

 

[KODY L YATES]

Here's where I got my start
http://ruhlman.com/2011/02/canadian-bacon-brining-basics/

Going to look into this aswell, thanks for the help!

 

[KODY L YATES]

Here's how, in Step by Step Form:
Boneless Cured & Smoked Pork Chops and Canadian Bacon

Bear

Good stuff, thank you. I may have to break out the calculator.

 

[indaswamp]

If you want it juice, leave the fat cap on and cook to 140* INT then shut the heat off the smoker and let it rise to 145* in the smokehouse for about 30 minutes.