Cured Smoked Boneless Pork Chops and Pork Jerky

Discussion in 'Pork' started by gary s, Mar 31, 2015.

  1. Cured Smoked Pork Chops
    And
    Pork Jerky
    I used Bearcarver’s Step by Step on the Pork Chops here is the Link.
    The Jerky was a last minute idea. I had cut my pork loin into 4 pieces, I decided to take one and try some jerky.

    I am not going to go into my whole process since you can see it on Bears Step by Step. I kinda winged it on the jerky, been a while since I have made beef jerky, so going from memory.

    I took about a ½ cup brown sugar, about a 1/3 cup of Worcestershire sauce, Teriyaki, and Soy sauce, a little liquid smoke, some black and red pepper, a little garlic and onion powder and about 2 cups of water, mix well, cover meat and in the fridge to let soak. “We’ll see”.

    Marinated about 5 hours, removed them from the Marinade, let them drain a bit, then on the dehydrator trays.

    Dried for about 9 hours, flavor was spot on “maybe a little more pepper for me”  I sliced it with the grain for the true jerky texture, first and last time next time will be across the grain, I’m getting old and like tender. But as far as Jerky, you need to try Pork, every bit as good as beef but a lot cheaper to make.

    Be smoking the rest of the loin for Bear’s Cured, Smoked, Boneless Pork Chops.

    9:15 – pulled meat out of fridge and sat under a fan, started smoker using lump., waiting on temp to get to 140 °

    9:45 put pork loins on for an hour with no smoke. Bumped temp to 150 °

    10:45 added a little more lump and some pecan.

    11:45 Holding at  150 °

    12:45 Added more lump and Pecan

    1:45 Temp at 150 °

    2:45 Temp at 150 °

    3:45 Bumped temp to 175 °

    4:45  I-T temps are 150 ° and 151 °  Pulled and put on the counter to rest a bit and get the temp below 100 ° before wrapping, then in the fridge till tomorrows slicing.

    Sliced most into thick cuts and some thinner for CB, Vacuum sealed and into the freezer. 

    Pork loin that i cut into 4 pieces, Cured for 8 days in the fridge


    Getting Slicer set up for Jerky


    Jerky marinade


    I took one piece of the loin and sliced for jerky




    And marinating for several hours


    Other three pieces, rinsed, soaked and seasoned, Back to the Fridge


    Meat on the dehydrator 



    About 8 hours later




    The flavor was spot on 


    Out of the fridge and on the smoker



    All finished up and ready to be wrapped and back in the Fridge


    Ready to start slicing


    Some nice thick slices and a few thinner ones for CB  --  End pieces for ME




    Vacuum sealed and ready for the Freezer



    Thanks for looking
     
  2. c farmer

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

    Looks great. I am out of cb. :devil:

    That jerky looks great.

    Another great cook.
     
  3. Thanks C,  I'll share

    Gary
     
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Wow another knock em out of the park Thanks for sharing.

    [​IMG]
     
  5. Thank you brother  

    Gary
     
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Good Gravy , Gary on you work[​IMG]. You're coming up with all this Qued meat. Good job[​IMG].
     
  7. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looks great!

    :pDT_Armataz_01_37:

    Red
     
  8. Thanks oldschool and red

    Gary
     
  9. inkjunkie

    inkjunkie Master of the Pit

    Outstanding....
     
  10. Thanks Ink
     
  11. b-one

    b-one Smoking Guru OTBS Member

    Looks great,as it always does!
     
  12. rmmurray

    rmmurray Master of the Pit

    Gary, jerky looks amazing and chops look tender and juicy. I love both. Great job! Send some up to NC please.
    :points1:
     
    Last edited: Mar 31, 2015
  13. Thanks b- one

    Gary
     
  14. Thanks RM  and thank you for the point

    gary
     
  15. sqwib

    sqwib Smoking Guru OTBS Member

    Awesome Job Gary [​IMG][​IMG]

    Do you have a room for rent?

    You do know that with all these great posts, you're gonna have to make an index page, you would be doing yourself  and SMF a disservice not to put all these great posts in one place.[​IMG]
     
  16.   Thanks SQWIB your too kind, thank you for the point too !!

    Gary
     
  17. rmmurray

    rmmurray Master of the Pit


    So true. I sure could use a gray sticky!
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great Job on those Cured Pork Chops, Gary!![​IMG]

    Your Jerky looks Mighty Tasty too!!![​IMG][​IMG]

    And thanks for directing people to my Step by Step for the details!![​IMG]

    Great Thread!!---------------------[​IMG]

    Bear
     
  19. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice Smoke Gary! Nice move on making some pork jerky!

    POINTS!!!!
     
  20. chef willie

    chef willie Master of the Pit OTBS Member

    Good job.....all looks superb. I must try making that pig jerky as opposed to the beef I normally use. I've had some from Costco and it tasted legit so might as well start doing my own....Thx for the motivation....Willie
     

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