sliced pork chops cure with bone
- Thread starter johndeer
- Start date
-
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.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
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....
cdn offroader
Meat Mopper
Anywhere from ham to bacon..... depends on salt content and who knows what else.... I sure don't....
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.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Started by DRKsmoking
- Replies: 57
- General Discussion
-
How Do I Get Rid of These Armadillos?!!
- Started by seenred
- Replies: 42
- Blowing Smoke Around the Smoker.
-
Non fat dried milk
- Started by hog warden
- Replies: 37
- Sausage
-
Featured A couple thick strips please!
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 31
- Food Safety
