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Cured/Smoked Chops

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  • b_winter
    Club Member
    • May 2018
    • 4

    Cured/Smoked Chops

    I'm looking for advice on making some cured and smoked (or perhaps brined and smoked) pork chops. Had some once - cured, I think, and they were delicious.
    I'm wondering which would be the best way to go . . .

    I assume using Cure #1 would produce a bit more of a 'hammy' flavor. If I was going to do that, could I simply use the wet cure calculator to determine the amount of cure to use?

    If I'm going to hot smoke, bring up to safe temperatures within 4 hours, and eat immediately can I brine without a cure? It seems there are lots of recipes that use a brine that don't include cure.

  • EdF
    EdF
    Club Member
    • Jul 2016
    • 3189
    • Atlantic Highlands, NJ
    • Uuni Pro (new kid in town)
      Karubeque C-60
      Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
      TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
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      Thermapen
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      ThermaQ (or its predecessor)
      Thermoworks Hi temp IR
      BBQ Dragon & Chimney of Insanity
      Various other stuff

    #2
    You can use the latter approach safely. I'm not sure whether the classic "German smoked chops" involve a cure or not.

    Comment

    • b_winter
      Club Member
      • May 2018
      • 4

      #3
      Thanks for your response.

      Most of the 'German smoked shops ' recipes I've seen involve cure #1. Either way - brining without a cure, or with, would you recommend the rough figure of 1/2" brine/cure penetration per day as a guide to how long the chops need to be in liquid?

      Comment


      • EdF
        EdF commented
        Editing a comment
        Seems reasonable (can't speak from experience with chops). Assuming an equilibrium cure, it will get what it needs and longer won't harm anything.
    • Nate
      Charter Member
      • Apr 2015
      • 3815
      • Quarantined
      • INFO
        ~Known as: Nate
        ~Location: Cornfield in Southwestern Indiana
        ~Credit Manager for an Agriculture Coop.


        SMOKERS & GRILLS
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      #4
      Welcome from Indiana

      Comment

      • RonB
        Club Member
        • Apr 2016
        • 12157
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #5
        Welcome to The Pit.

        Comment

        • HorseDoctor
          Charter Member
          • Sep 2014
          • 1149
          • Central Iowa

          #6
          You could also use a Canadian bacon cure on a whole boneless pork loin then cut and smoke “chops” as thick as you like. You can just bribe without the cure if you wish but won’t likely get what you’re looking for. No reason not to “cure” if that’s the flavor you’re looking for!

          Comment

          • Troutman
            Club Member
            • Aug 2017
            • 7126
            • Republic of Texallence

            • OUTDOOR COOKERS
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              WOOD & PELLET PREFERENCES
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            #7
            Welcome from Texas, never has that style but sound good. Let us know, with pics, how they turn out !!

            Comment

            • DWCowles
              Founding Member
              • Jul 2014
              • 9763
              • Smiths Grove, Ky
              • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

              #8
              Welcome b_winter

              Comment

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