I have been reading about the butt bacon and was wandering if Morton TQ applied to a pork loin would taste like the smoked chops in the grocery. They do taste and look like ham.
Anyone tried this before?
Original Post
Replies sorted oldest to newest
Pineknot....Hi & welcome! See my post of Jan. 29 under Canadian Back Bacon. I think it's what you are looking for if it was sliced a little thicker. It made great ham.
Here's a recipe for cured pork loin I recently posted. You don't need to use persimmon. You can substitute apple, pear, or just plain old sugar.
Persimmon Cured Canadian Bacon
Persimmon Cured Canadian Bacon
pineknot,
Yes to your answer. I have used the buckboard cure to make several batches of smoked pork chops. I buy whole bneless pork loins and go through the process, and smoke(of course I do things different by using corn cobs) I cut the chops about 1" thick, and yes they are similar to smoked chops bought in store, but in my opinion a hell of alot better, and a whole bunch cheaper. do try them , as I am sure you will love them. I also have used the same cures for making haams, also excellent. Believe my posts on this can be searched and found.
Enjoy,
peartree51
Yes to your answer. I have used the buckboard cure to make several batches of smoked pork chops. I buy whole bneless pork loins and go through the process, and smoke(of course I do things different by using corn cobs) I cut the chops about 1" thick, and yes they are similar to smoked chops bought in store, but in my opinion a hell of alot better, and a whole bunch cheaper. do try them , as I am sure you will love them. I also have used the same cures for making haams, also excellent. Believe my posts on this can be searched and found.
Enjoy,
peartree51
Thanks a lot for the info. Those store bought smoked chops are just too expensive.
Off to another smoking adventure!!!
Off to another smoking adventure!!!
peartree51,
Do you cut the porkchops before or after smoking?
Do you cut the porkchops before or after smoking?
LJ,
Cut the chops after the curing and smoking, and after the smoked loin has cooled in the frig.
All the curing and smoking are done in as large a piece as possible. I use boneless pork loins, so I usually cut them in half as they are way too big for my cookshack. I put the half loins in one of the bins in the bootom of frig and cover them with some plastic wrap.
Hope that this helps,
peartree51
Cut the chops after the curing and smoking, and after the smoked loin has cooled in the frig.
All the curing and smoking are done in as large a piece as possible. I use boneless pork loins, so I usually cut them in half as they are way too big for my cookshack. I put the half loins in one of the bins in the bootom of frig and cover them with some plastic wrap.
Hope that this helps,
peartree51
Here's an injected cure recipe that is not particularly salty and comes out a lot like commercial smoked chops. I've posted this before, thought it might work for you.
For 2lb meat:
3 oz room temperature water
1 tsp phosphate (optional - I use Con Yeager Curaphos, their product 1287)
1/8 tsp sodium erythorbate (also optional, also from Con Yeager)
1/2 tsp pink curing salt: 6.25% nitrite
1 Tbsp kosher salt
2 Tbsp dextrose or sugar
Measure water, stir in each of the other ingredients in the order listed. Inject meat. Rub with spices if desired. Cure in fridge 3-7 days depending on piece size. For larger pieces, multiply ingredients accordingly. To use TenderQuick, just substitute it for the kosher salt and leave out the pink curing salt.
For pork loin, personally I'd smoke at 100-125F for 3 hours using at least 4oz wood, then raise temp to 150F for 2 hours, then raise to 175F until internal temp is 160F.
You could cure a big piece, smoke it, then cut into chops for similar to store-bought. Smoked as above, they're "done" and can be eaten cold or browned or grilled to add a bit more flavor.
Another tasty method is to cure individual chops, then smoke at 200 until done. That way they're more smokey and of course they have a smoked "bark" on all surfaces.
For 2lb meat:
3 oz room temperature water
1 tsp phosphate (optional - I use Con Yeager Curaphos, their product 1287)
1/8 tsp sodium erythorbate (also optional, also from Con Yeager)
1/2 tsp pink curing salt: 6.25% nitrite
1 Tbsp kosher salt
2 Tbsp dextrose or sugar
Measure water, stir in each of the other ingredients in the order listed. Inject meat. Rub with spices if desired. Cure in fridge 3-7 days depending on piece size. For larger pieces, multiply ingredients accordingly. To use TenderQuick, just substitute it for the kosher salt and leave out the pink curing salt.
For pork loin, personally I'd smoke at 100-125F for 3 hours using at least 4oz wood, then raise temp to 150F for 2 hours, then raise to 175F until internal temp is 160F.
You could cure a big piece, smoke it, then cut into chops for similar to store-bought. Smoked as above, they're "done" and can be eaten cold or browned or grilled to add a bit more flavor.
Another tasty method is to cure individual chops, then smoke at 200 until done. That way they're more smokey and of course they have a smoked "bark" on all surfaces.
Thank you, I'll give it a try.