Bacon and smoked pork chops

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atomicsmoke

Master of the Pit
Original poster
OTBS Member
Apr 3, 2014
4,313
1,235
Toronto, Canada
Older kid (at University, away from home) wanted to take some smoked pork chops for quick busy school days dinners. Turns out we were out.

Pulled some loins from the freezer( had them from a pig slaughtered earlier this year). Around 11lbs

In pops brine (no sugar, little salt, minimum amount of cure)

Also had 2 pieces of belly...about 11lbs...dry cured/vacuum packed
 
After 3 weeks of curing, 24h of drying it was smoke time.

Due to (smoker) real estate problems i only have a slab to show now.
20171017_172913-1.jpg
 
That's great lookin bacon. I haven't done 40 hours yet. 36 I think was my longest
 
It was cold up here. It takes longer to reach the same level of smokiness when meat is cold. Now is back to 20s (celsius). At least the coho coming next wont take long.
 
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