Boneless Cured & Smoked Pork Chops & Canadian Bacon

Discussion in 'Smoking Bacon' started by bearcarver, Apr 16, 2013.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Stan!!!

    Go for it---You'll love it !!

    Thanks Roller!!

    They had a mess of 9 pounders all over the place!!

    I just couldn't believe the price!!

  2. jaxrmrjmr

    jaxrmrjmr Smoking Fanatic

    Finally did it, although I used the wet brine/cure method for my maiden voyage.  One 7 lbs loin, cut into 3 pieces, soaking in 38 degree brine for 10 days should do it, huh?

    A couple of questions....

    One question I do have is that you said you made smoked porkchops and CB.  Is there a difference that I didn't catch besides the size and thickness?

    Another question is that I removed the fat and silver skin from my loin.  After the fact I saw that you did not, but rather you put a few shallow slices through it.  We were having a lightning storm so I had the computer shut off.  I couldn't check and couldn't remember whether you did or didn't.  Does leaving it on or removing it change the cure time?  I'm fairly descent with a fillet knife so there wasn't quite a good handful of trimmings from the whole loin.
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    The only difference between the cured smoked Pork Chops & the CB is the thickness.
    Most people trim the fat off. However there really isn't that much there, and I love a little fat on my meat.

    Trimming that little bit of fat off wouldn't change the cure time.

  4. jaxrmrjmr

    jaxrmrjmr Smoking Fanatic

    Gotcha.  The fat pretty much pulls away just by grabbing it and pulling it off.  I was more so worried about the silver skin, but I never remove it when I'm grilling loin chops and they turn out good.  I guess the curing process doesn't make it tough or something I should worry about.
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    The silver skin could get a little chewy, but it's no harder cutting it off after smoking than it is before.

    I just eat it, but I'm a Bear. [​IMG]

  6. baconandbeer2

    baconandbeer2 Newbie

    Looks awesoem. Try making biscuits and gravy with that stuff. Also, have you ever done thin sliced pork loin chops?
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks B & B !!!

    Yes, cured and not cured. These are the cured ones.

  8. dr k

    dr k Master of the Pit

    Looks fantastic!  This is one of my next smoking projects.  Just found a local meat processing company that sells pink salt cure #1.  I recognized The Cutco steak knife from your fry test.  I used to sell them one summer when I was in college LOL.  They're great tools and are guaranteed for life and are sharpened for free for life (I only send in the serrated ones.)  Their serrated knifes are the best I've ever used.  You may have info. on their sharpening offer and can probably find it online if you haven't sent them in before but if you have any questions just holler.

  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Dr K !!!

    LOL---We actually bought that knife set about 30 years ago, from a kid working his way through college. (Neighbor's Nephew)

    Had a scissors that could cut heavy rope & could cut a penny in half.

    Dang things haven't needed sharpening yet?!?!   Not Kidding!!

  10. webowabo

    webowabo Master of the Pit SMF Premier Member

    Just doing some late night cant sleep cure reading... I knew I should have just read yours first.. lol. Great thread ...easy instructions.. good looking spread ;)
    Im ready for some CB now.
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Mike!!!  Glad you like it !!

    I try to make my Step by Steps so easy, even I can follow them!![​IMG]

  12. c farmer

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

    I just made Bears CB and chops.

    They are awesome.

    Thanks Bear for all your step by steps.

    They all turn out great.
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Farmer!!

    I love it when I can help somebody make Great stuff !!

    You did Great---Looks Perfect !!

  14. milt2tle

    milt2tle Fire Starter

    Great recipe, great presentation, great ideas ... thank you so much for posting these instructions.

    Simple, possible silly, but genuine question:

    As I read the recipe/directions, the meat has been first cured and then smoked/cooked to a "done" degree ... and yet you seem to talk about frying/cooking it again when you're getting ready to eat it.  IS it "safe" to eat without the additional/final/pre-gobble cooking, or do you recommend even this final cook?

    Thanks, again!

  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Not a silly question, but an easy answer.

    The Internal temp has to get to 145* sometime before you eat it.

    If you don't take the internal temp to 145* when you smoke it, then you have to be careful you don't burn it in the Pan taking it to 145* before you eat it.

    However if you take the IT to 145* (USDA safe to eat temp) while you smoke it (Like I do), then you could either eat it cold or heat it up a little in a Pan, Nukulator, or whatever.

    It only has to get to 145* IT one time.  The only reason I put it in the pan before eating it is because I like to eat it warmed up a little bit instead of cold, but you don't have to if you took it to 145* when you smoked it.

    Last edited: Aug 30, 2014
  16. milt2tle

    milt2tle Fire Starter

    Thank you again, sir ... please do know how much I - and others like me - appreciate the time you have already taken to post such good, clear, detailed instructions as well as the time you continue to take - like now - answering our learning-level questions.

    Continued Best Wishes,

  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You for those kind words, Milt.

    It's guys like you & many others that make it all worth it.

    I'm glad I'm able to help a lot of Great People like you------Always makes my Day!!

  18. Bear, did you use your water pan when you smoked these?
  19. torp3t3d0

    torp3t3d0 Smoke Blower SMF Premier Member

    As the others say...Thanks.....only been doing this for a short time so I have been acting like a sponge with all the info you "ol' timers "put out......did my first 20 lbs of NON-Salt pork Bacon (First batch was so salty I couldn't even put it in my mouth (dry rub))....Did a Dry rub for CB and again...REALLY salty even after smoking it 4 30 minute time in clean I tried PoP's brine and 20 lbs of belly later had GREAT BACON....doing a pork loin in the brine now to see how that comes out....

    Bottom Line......I want to do the dry cure again but I am scared to try....have both the Morton's cure and IC#1.........

    I think I will copy down your method and try again.....
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    I haven't put water in my MES water pan in over 4 years.

    The only time I ever had to soak anything I cured to get rid of salt flavor was the one time I used Hi Mountain cure & seasoning on BBB. That was when I was a Newbie.

    None of my Tender Quick cured meats have ever been salty.

    That's not from just me---That's Mrs Bear, Bear Jr & his wife, and about 2 dozen friends & relatives.

    If you use my method follow it closely, including the Brown sugar.


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