Boneless Cured & Smoked Pork Chops & Canadian Bacon

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Bear, appreciate the reply.  Now I have a bunch of questions floating around in my head, most notably "to pan or not to pan?" or maybe "when to use a pan and when not to use a pan?".  Doesn't sound like you use one for anything.  I'll search around on the forum but I'm just curious what everyone else thinks and does?  I can start a new thread in general discussion if that makes sense, someone just say the word.

Thanks again Bear, your insight is invaluable......
 
 
Bear, appreciate the reply.  Now I have a bunch of questions floating around in my head, most notably "to pan or not to pan?" or maybe "when to use a pan and when not to use a pan?".  Doesn't sound like you use one for anything.  I'll search around on the forum but I'm just curious what everyone else thinks and does?  I can start a new thread in general discussion if that makes sense, someone just say the word.

Thanks again Bear, your insight is invaluable......
These don't drip much, so I don't use a pan with them.

I sometimes use a pan for things that drip like crazy, like Chicken parts, a Butt, and sometimes a Prime Rib.

However I use a wire cooling rack in the bottom of the pan to allow the smoke to get all around the meat.

Bear
 
I plan to....copied your procedure to a "word document" and have it in my "smoking" cook book....my next try is to do yours step by step.....

Thanks,

Pete
 
Bear, I meant water pan. When to use and when not, I'll dig around the forum to see what others are doing.
I'll make it easy on you:

My Water pan remains wrapped in foil & empty, and in position, and it has been like that for over 4 years.

You don't need to add water in an MES.

Bear
 
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Bear,

Have been reading your “Step by Steps” and came upon this one.  I’m a relative newbie to smoking and I really want to smoke some chops, but I have a few questions. 

I have a Peoria 24x48 back yard cooker and I am wondering how to modify your instructions to hold this smoker at this low a temp.  Also, I don’t have a Guru, so I will be managing the temp manually with charcoal and hickory chunks.

Guess I will just start out with the meat on the far side of the smoker with the vent and smoke stacks ⅓ open.   And a small fire. 

Any suggestions/hints/tips/criticisms are welcome.  Probably won’t get around to this for a couple weeks, but I like to read and plan and research and plan and think and plan and.....

Thanks for all your help.  We newbies need all the help we can get. Looking forward to your reply.  And from anybody else that has suggestions.
 
 
Bear,

Have been reading your “Step by Steps” and came upon this one.  I’m a relative newbie to smoking and I really want to smoke some chops, but I have a few questions. 

I have a Peoria 24x48 back yard cooker and I am wondering how to modify your instructions to hold this smoker at this low a temp.  Also, I don’t have a Guru, so I will be managing the temp manually with charcoal and hickory chunks.

Guess I will just start out with the meat on the far side of the smoker with the vent and smoke stacks ⅓ open.   And a small fire. 

Any suggestions/hints/tips/criticisms are welcome.  Probably won’t get around to this for a couple weeks, but I like to read and plan and research and plan and think and plan and.....

Thanks for all your help.  We newbies need all the help we can get. Looking forward to your reply.  And from anybody else that has suggestions.
I don't know how to keep any particular temp in any smokers. That's why I stick to my MES 40.

There are two important things to doing a Pork Loin into CB, with results similar to mine.

#1 is getting some good TBS smoke on it. That can be done at just about any temp, or assortment of temps, between about 120° and 160°. Depending on the temps used, it should be for at least 6 hours, and should bring the internal temps up to 120° or 130°.

#2  Then the temp should be raised to a higher temp, like 180° or 200° until the IT of all pieces get to at least 145°.

That gives you a range of temps which might make it easier to get to with smokers other than an electric.

Bear
 
thanks bear  your method is the easiest and my wife just loves it that she uses it to make chicken
 
Nice, I have got this one going right now    
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Gary
 
Thanks for your service and WELCOME HOME !

Great post, have one question do I work the TQ into the fat also or just the meat that shows, my loin has a thin layer of fat on the one side.  Thanks!

Brad
 
 
Thanks for your service and WELCOME HOME !

Great post, have one question do I work the TQ into the fat also or just the meat that shows, my loin has a thin layer of fat on the one side.  Thanks!

Brad
Thanks Brad !

Some use less cure on the fat side. I just treat it all the same, and it always works out good !!

And a Big Welcome home to you, brother!!

101st ??? Got a lot of buddies were in the 101st.  I came that close----I was in line with a buddy of mine in Basic (Ft Bragg), after the Jump Demo. We were in line for about an hour, to sign up. We were about 6 guys from the front of the line, and we decided "If we stayed on that plane long enough, it will eventually land" (Chickened out!!!).

Bear
 
first effort ! It weighed 3.5 pounds and spent 6 days in the fridge at which time I followed your instructions giving it a good rinsing, soaking and the paper towel pat down. Cut off a slice and fried it up, tasted very good ! Put it back in the fridge for about 22 hours and put it in the smoker this morning about 0610. I have a 22.5 " WSM and this is my first attempt at a really low temp. I am used to setting it for ribs and pork shoulder and have got the 225 to 240 range dialed in however...............  I was doing a real good job of keeping it around 150 but at the 5hr mark the temp really nose dived so I kind of opened things up and was getting mote temp than was needed. At 6 hours I took an internal temp of the loin and had 150 degrees so I pulled it off the smoker. It is a most beautiful shade of mahogany, it looked like it was shellaced (sp) . Not exactly the 10 hour cook I was looking for but I am sure it will taste fine. Thanks for your assistance !

LRB,

Brad
 
 
first effort ! It weighed 3.5 pounds and spent 6 days in the fridge at which time I followed your instructions giving it a good rinsing, soaking and the paper towel pat down. Cut off a slice and fried it up, tasted very good ! Put it back in the fridge for about 22 hours and put it in the smoker this morning about 0610. I have a 22.5 " WSM and this is my first attempt at a really low temp. I am used to setting it for ribs and pork shoulder and have got the 225 to 240 range dialed in however...............  I was doing a real good job of keeping it around 150 but at the 5hr mark the temp really nose dived so I kind of opened things up and was getting mote temp than was needed. At 6 hours I took an internal temp of the loin and had 150 degrees so I pulled it off the smoker. It is a most beautiful shade of mahogany, it looked like it was shellaced (sp) . Not exactly the 10 hour cook I was looking for but I am sure it will taste fine. Thanks for your assistance !

LRB,

Brad
Certainly looks good, Brad!!
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You can get pretty good smoke on it in 6 hours, at that temp. I'm sure it will be Awesome!!
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Lucky you checked it & got it out at 150° IT. They can get pretty Dry at 160° or higher IT.

Bear
 

It tasted as good as it looked, as much as I wanted to try it I waited for the wife to get home and we had some of it for supper. I have smoked loins before and was aware of how quickly they can over cook. It may seem excessive but I was checking this every 1/2 hour and it was hovering around 135 for the internal temp at the 5 hr. mark. I have had my smoker for 3 years now and am always amazed at how easy it is to get great results, that is because of folks like you  Bear who have taken the time to share your wealth of knowledge regarding smoking. If you can read and follow simple instructions you can turn out some mighty good product ! THANKS !!
 
Very Nice, looks great    I love that stuff   
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Gary
 
 
It tasted as good as it looked, as much as I wanted to try it I waited for the wife to get home and we had some of it for supper. I have smoked loins before and was aware of how quickly they can over cook. It may seem excessive but I was checking this every 1/2 hour and it was hovering around 135 for the internal temp at the 5 hr. mark. I have had my smoker for 3 years now and am always amazed at how easy it is to get great results, that is because of folks like you  Bear who have taken the time to share your wealth of knowledge regarding smoking. If you can read and follow simple instructions you can turn out some mighty good product ! THANKS !!
Thank You for those kind words.

I love hearing from all the People who make good use of my Step by Steps.

The last batch I made I cut the slices all to 1/8th inch CB. We just had some last night, and Mrs Bear said, "Next time slice some at 1/2" like you did before. I like them cut into Pork Chops for Supper instead of Canadian Bacon. Canadian Bacon is Great for breakfast, but the thicker ones are better for Supper".

So I got my Marching Orders from the Boss for my next batch!!!
wife.gif


Bear
 
 
Thank You for those kind words.

I love hearing from all the People who make good use of my Step by Steps.

The last batch I made I cut the slices all to 1/8th inch CB. We just had some last night, and Mrs Bear said, "Next time slice some at 1/2" like you did before. I like them cut into Pork Chops for Supper instead of Canadian Bacon. Canadian Bacon is Great for breakfast, but the thicker ones are better for Supper".

So I got my Marching Orders from the Boss for my next batch!!!
wife.gif


Bear
yeahthat.gif
 Boneless ham steaks YUM!
 
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