pork loin chops, cured and cold smoked on a 22.5 weber kettle with AMNPS

[themule69]

last week at sam's i got a whole boneless pork loin. sliced it thick. then cured with TQ. soaked in water an hour. now it is on the 22.5 weber kettle with pitmaster blend in the AMNPS lite on both ends. tent over AMNPS.

i know

pics to come.

happy smoken.

david

 

[roller]

lol

 

[themule69]

lol

you can see the trees thru the forest. or 

 

[themule69]

OK here we go with the money shot. cold smoked for 7.5 hours. with AMNPS using pitmaster blend. i think they turned out great.

side note: a while back when i was smoking cheese i noticed the grill marks on the cheese. i didn't like black grill marks on cold

smoked cheese. so i bought a rack just for cold smoking. the taste is the same. but it looks better.

in the brine for a week.

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• themule69
• Jan 27, 2013

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• themule69
• Jan 27, 2013

on the rack.

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• themule69
• Jan 27, 2013

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• themule69
• Jan 27, 2013

TBS

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• themule69
• Jan 27, 2013

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• themule69
• Jan 27, 2013

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• themule69
• Jan 27, 2013

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• themule69
• Jan 27, 2013

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• themule69
• Jan 27, 2013

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• themule69
• Jan 27, 2013

out of the smoker. man do those look good. just look at the color.

cured chops 11.JPG

• themule69
• Jan 27, 2013

cured chops 11.JPG

• themule69
• Jan 27, 2013

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• themule69
• Jan 27, 2013

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• themule69
• Jan 27, 2013

wow they turned out great. cooked 2. wish i had taken a pic of 1 sliced. the color was great taste was great.

now for the question. when i go to the Dr. when he ask do i smoke. what do i tell him?

happy smoken.

David