okay..........i posted pics of my earlier chops.........end chops, iowa chops......whatever
the cure i used was 1 oz each of TQ and Brownsugar
i then used a spice grinder to further grind the cure up finer....like i do with Jeff''s Rub
i find this gets into the meat better.........
i cured the meat for bout 10 hours, and then soaked for a hour, changing water every 1/2 hour
this shot is the cured meat on the smoker
i smoked at 250 with apple wood till internal temps reached 150......i should of pulled it off about 138, and let rest to 140
got a nice pink insides......abit dry.......the tenderloin part was VERY juicy......
this is plated
and the pink innards........
next time, with these as thick as they were.......1.25 inches thick.......i will brine with a cure, to assure a moister chop........all in all, for a first time experiement.........not bad........learned alot...........
i have 3 more left in the freezer to try that out, on, next........
the cure i used was 1 oz each of TQ and Brownsugar
i then used a spice grinder to further grind the cure up finer....like i do with Jeff''s Rub
i find this gets into the meat better.........
i cured the meat for bout 10 hours, and then soaked for a hour, changing water every 1/2 hour
this shot is the cured meat on the smoker
i smoked at 250 with apple wood till internal temps reached 150......i should of pulled it off about 138, and let rest to 140
got a nice pink insides......abit dry.......the tenderloin part was VERY juicy......
this is plated
and the pink innards........
next time, with these as thick as they were.......1.25 inches thick.......i will brine with a cure, to assure a moister chop........all in all, for a first time experiement.........not bad........learned alot...........
i have 3 more left in the freezer to try that out, on, next........