I have about 10 Lbs of fresh pork chops that I would like to smoke. Should I brine them in a tender quick brine before I smoke them? Any recomendations would help alot!
Ottie
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I just season with cracked fresh black pepper, kosher salt and some granulated garlic. Don't cook them over 145* or they will get dry.
I ALWAYS brine pork chops (not enough fat in them).
Especially if they are the "country chops" that many butchers just cut up some pork loins and butterfly them to look good.
No need to put TQ in a brine as long as you keep it cold.
Especially if they are the "country chops" that many butchers just cut up some pork loins and butterfly them to look good.
No need to put TQ in a brine as long as you keep it cold.
Thanks FF and Smokin for the replies. Would I brine for 48 hrs prior to smoke, and will I be able to freeze them after cooking to 145? Still learning what is ok and what is not with temperatures and food safety!
Ottie
Ottie
"Trichinosis parasite is no longer much of a threat in U.S. pork. All pork must be adequately cooked to eliminate disease-causing parasites and bacteria that may be present. Humans may contract trichinosis (caused by the parasite, Trichinella spiralis) or other foodborne " by eating undercooked pork. However, much progress has been made in reducing trichinosis in grain-fed hogs and human cases have greatly declined since 1950. Because of modern feeding practices, trichinosis is a no longer of significant concern. Even if the parasite is present, it will be killed at 137˚ F.
Depending on the thickness of the chops, I'd do 24 hours and go from that. 2" thick would need longer. 1/2" or less 12 to 24.
Sure freeze after cooking is fine.
Sure freeze after cooking is fine.
Chops went in the brine today at noon. I'm going to put them in the FE 100 tommorow afternoon. Thanks for all your help and i'll let you know how they turn out!
Good luck, will be watching for the results.
Happy New Year to everyone! I can mark up another great meal thanks to the help of this forum. I brined the pork chops in the Simple Pork Brine from the Brining 101 section for 24 hrs, put a little cracked pepper and some turbinado sugar on top and smoked for 2 hrs at 230 degrees. Great flavor and great smoke.
Smokin,
I cooked two turkeys last week for two different christmas parties following your holiday brine recipe and everybody said it was the best turkey they ever had. Super juicy. Thanks again.
Ottie
Smokin,
I cooked two turkeys last week for two different christmas parties following your holiday brine recipe and everybody said it was the best turkey they ever had. Super juicy. Thanks again.
Ottie
Always happy to help, that's why I joined the forum in the first place.
Congrats on the success
Congrats on the success