Cured and Smoked bone in pork loins

[jimalbert]

Well, the local provisions place had bone in pork loins for 1.29 a pound and I couldn't resist. I had done plenty of cured boneless pork loins but never did them bone in. Now that I have a meat saw/grinder combo (another story about the blade) I decided to give it a whirl. I used pops brine and the thickest part of the chops was about 5 inches. I had them in cure for 28 days and smoked them at 140* for about 2 hours and turned the temp up to 180* in the smokehouse until the IT reached 152*. After resting covered in catering trays they rose to 155*. Here are some pics.

Before

In Smokehouse

Out of Smokehouse

Sliced

If anyone has any questions about the process feel free to message me. I didn't have time to do a step by step.

Jim

 

[HalfSmoked]

Looks like something I could eat. Never thought about curing the bone in loin also pork today USDA standard is 145 doesn't have to be higher.

Warren

 

[tallbm]

That is cool, they look like ham chops! :D

 

[pushok2018]

Nice looking smoked pork loin. Like!

 

[TomKnollRFV]

Huh! I'll need to keep my eye open for this. I'd have no problems eating a few of them pieces!

 

[pc farmer]

Huh! I'll need to keep my eye open for this. I'd have no problems eating a few of them pieces!

Any place that sells loins will have them if they have a butcher. Most buys bone in loins and debone to sell them.

 

[TomKnollRFV]

Any place that sells loins will have them if they have a butcher. Most buys bone in loins and debone to sell them.

I only buy Loins at GFS now actually. All I've seen there is Boneless!

 

[SmokinAl]

Bone in loins are just pork chops waiting to be cut!
So you have Canadian bacon with a bone.
Al

 

[tallbm]

Bone in loins are just pork chops waiting to be cut!
So you have Canadian bacon with a bone.
Al

Or with a handle :D

 

[jimalbert]

Al is correct. All in the same..I just prefer my pork chops with the bone in. Especially smoked.