My wife loves the thin cut "Hormel smoked pork chops".
I know I can do them in my smoke house. See smoke house pic.
I can keep good temps and smokes consistently.
Pork loin will be the cut of meat used, cut into 3/8" think chops.
Need help with cure time, brine recipes you peeps like, and a smoke temp and time with target IT temp.
Thanks in advance.
I know I can do them in my smoke house. See smoke house pic.
I can keep good temps and smokes consistently.
Pork loin will be the cut of meat used, cut into 3/8" think chops.
Need help with cure time, brine recipes you peeps like, and a smoke temp and time with target IT temp.
Thanks in advance.
