• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

sliced pork chops cure with bone

johndeer

Fire Starter
45
15
Joined Jan 16, 2014
Got a question for the great ones.
what I having is about 15# of fresh sliced chops that are about 1inch thich that still have the bone. Could I cure them in Pops brine without injecting and then cold smoke?
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
25,630
3,114
Joined Nov 12, 2010
Yes.... generally under 2" thick.... no injection necessary.... 1" thick I would put in the brine for 4-5 days, rinse and dry, and let sit in the refer for a day or so then cook or smoke.... A warm smoke at 120 ish for an hour or 2 then cook in the BBQ per normal would be what we call a reverse sear.... times and temps for this process can be changed for personal preference.... keep notes and adjust until you have a product you like....
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
25,630
3,114
Joined Nov 12, 2010
Anywhere from ham to bacon..... depends on salt content and who knows what else.... I sure don't....
 

woodcutter

Master of the Pit
OTBS Member
3,323
163
Joined Jul 2, 2012
Would the end result of this end up something like a ham steak?
I did what you are doing with Pop's brine and had excellent ham steaks. Smoke until 145 for nice juicy chops. Now you have me wanting to go shopping.
 

johndeer

Fire Starter
45
15
Joined Jan 16, 2014
In the south here this is fine eatin (cured smoked pork chops with homemade macaroni cheese and butterbeans or collerd greens and lace cornbread). Just pan fry or grill or cooked in the oven .
Its great to live here
 
Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.