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Smoked Loin Chops

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  • 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.

  • #2
    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.


    Drinks well with others



    ~ P4 ~

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    • #3
      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!
      Sunset Eagle Aviation
      https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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      • #4


        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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