Bone in cured and smoked chops

Discussion in 'Pork' started by c farmer, Nov 1, 2014.

  1. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Around my parts bone in cured and smoked chops are big and cheap.   I grew up on them cause they were cheap.

    I have done alot of boneless chops but I finally found bone in ones on sale.


    This was one package, I got a whole loin that weighed 23 lb.



    So I made a batch of pops lo salt/ sugar brine.  http://www.smokingmeatforums.com/a/pops6927s-curing-brines-regular-and-lo-salt

    I injected them until the brine was coming out everywhere.


    1 gallon covered them.

    Pops says 15-21 days for meat 4 in. and larger.   Since its late Saturday and I can only smoke them on a weekend.I can pull them out on the 20th to smoke over the weekend and still have a day to day in the fridge.

    Stay tuned, never done a bone in loin before.
     
    foamheart likes this.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I'll be paying attention!
     
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Looks good to me.....

              [​IMG]
     
  4. welshrarebit

    welshrarebit Master of the Pit

    Great price! I'm in...
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    Should be good..... Be ready for "ropy" brine.... won't hurt anything... just prep a new batch of "pops brine"... rinse the bucket and meat... I would wipe down the bucket with vinegar to kill any bad stuff first... then add the brine and meat and wait till you are ready to rinse-rest-smoke..

    From what I have read, the sugar is food for stuff that makes ropy brine... I have no idea why it happens or where it comes from...

    http://www.smokingmeatforums.com/t/114608/brined-bacon-turned-slimy

    http://www.smokingmeatforums.com/t/158236/changing-out-brine-can-i-replace-during-the-brining-time
     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    So with only 1/2 the sugar maybe less chance of a ropy brine?
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    This time of year here mold can form on too of the brine too. If that happens do what Dave said. Had that happen a year ago when curing some loins for CB. Happened around day 7. Thought I was out $40. But a quick PM saved me!
     
  8. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Here you go.... I checked and the book is NOT in copyright.... and it has a free Kindle edition... I just down loaded it to my kindle... It is a cool book and has great info....

    https://archive.org/details/secretsofmeatcur00bhelrich


    On the left should be a "highlighted" square with options.....
     
    themule69 likes this.
  9. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    You need the sugar.... A brine is a complex system and altering any of the ingredients is not a good idea.... the sugar and salt and water work together to make the final product the way it was intended....

    Kind of like pickling vegetables.... a ratio of 4 cups vinegar and 1 cup water, should never be adjusted... It's the acidity that is needed to stop pathogen growth.... sugar, salt etc.... osmosis, salt/sugar into the meat cells and out again for 2-3 weeks is what makes the system work...
     
  10. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Right from pops.

    Lo-Salt Curing Brine:

    1 gallon of clean water

    ½ cup plain, regular non-iodized rable salt

    ½ cup sugar or sucrolose 

    ½ cup brown sugar or sucrolose equiv.

    1 tablespoon of Cure #1
     
  11. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Lookin good Adam, I'am in ! :beercheer:
     
  12. b-one

    b-one Smoking Guru OTBS Member

    Hope all goes well. Amazing price for any meat these days!
     
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks for that article Dave. Of the bacon and the other things which have graced my curing buckets, I have only had ropey show up once and it was when I used a large amount of Maple Syrup in the cure before I knew better about getting the taste into the meat. The syrup was the only difference made in that bucket. So I can understand and agree its a sugar thingie!

    Sugar and Salt are both dehydrating mediums, Salt being the most agressive.  I think its the reason for the texture change because of it. I learned not to add more but to remove. I back off a bit on my salt but mot my sugar and like my end results better. I think the sugar salt relationship is like when cooking and you get too much slat in the pot, you can add a bit of sugar to mask or hide some of that extra salt.

    When I did my cured brined pork chops. I didn't cure/brine long.

    LOL... what would be do without Pop's? (and Dave kepping us safe)
     
  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I am really interested in your project, Adam. Can't wait to see how it turns out.

    Disco
     
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Mmmmmmm...... cured smoked chops!

    [​IMG]
     
  16. Adam

    It should be good. I have done a bunch of boneless but never a bone in.

    I will be watching.

    Happy smoken.

    David
     
  17. Thanks for the link.

    [​IMG]

    Happy smoken.

    David
     
  18. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Same with me David. Done a lot of boneless.
     
  19. jeremy5431

    jeremy5431 Fire Starter

    What's your plan when you smoke them? I have been thinking about doin bone in chops too
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Start Adam!!![​IMG]

    Our Weiss' had Bone-in Pork Loin for $1.48 too.

    I didn't want to Dry cure any because of the sharp bones, but I was going to get some & slice a mess of Pork Chops for the freezer at that Great price!!

    Then I didn't get a chance to get there yesterday----The last day of the sale!!

    Oh Well---I'll just have to watch yours!!

    [​IMG]

    Bear
     

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