Cured Smoked Boneless Pork Chops and Pork Jerky

  • 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.

gary s

Gone but not forgotten. RIP
Original poster
OTBS Member
Jan 6, 2011
26,255
4,704
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
 
Looks great. I am out of cb. :devil:

That jerky looks great.

Another great cook.
 
Thanks C,  I'll share

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

points.gif
 
Thank you brother  

Gary
 
Thanks oldschool and red

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

Gary
 
Thanks RM  and thank you for the point

gary
 
Awesome Job Gary
points.gif
first.gif


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.
biggrin.gif
 
  Thanks SQWIB your too kind, thank you for the point too !!

Gary
 
Great Job on those Cured Pork Chops, Gary!!
drool.gif


Your Jerky looks Mighty Tasty too!!!
drool.gif
drool.gif


And thanks for directing people to my Step by Step for the details!!
icon14.gif


Great Thread!!---------------------
points.gif


Bear
 
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
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky