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  #1  
Old 06-13-2016, 10:24 AM
DayOldBilly DayOldBilly is offline
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Default Smoked Loin Chops

I want to do some boneless chops as an option for breakfast meat in my restaurant.
I will be using a whole boneless loin, and will brine the meat first.
My question is, what would give me a better end product, smoking the loin whole, then cutting into chops, or cut first, then smoke individual chops?
Any insight will be greatly appreciated.
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  #2  
Old 06-13-2016, 10:29 AM
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aboard!

I would slice first, season with your favorite spice, then have at it. Much more flavor. I usually grill mine, but nothing wrong with smoking.
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Old 06-13-2016, 08:14 PM
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Cheers!...glad ya with us...figure there might be a mess of folks who got that answer...Cat Daddy Richtee has a fine brine...loin lean...remember that!
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Old 06-13-2016, 08:48 PM
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How aboot curing said loin, as in Canadian Bacon? Cook/smoke to temp, slice to desired thickness, then fry to finish. I always do my CB to 150+ so it is ready to eat cold, or can be fried, so not sure on the "not ready to eat temp" .... 135-140* comes to mind then finish it by frying.
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