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pork loin chops, cured and cold smoked on a 22.5 weber kettle with AMNPS
- Thread starter themule69
- Start date
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you can see the trees thru the forest. orlol
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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.
on the rack.
TBS
out of the smoker. man do those look good. just look at the color.
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
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.
on the rack.
TBS
out of the smoker. man do those look good. just look at the color.
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
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