Smoked-Meat Forums
 

Go Back   Smoked-Meat Forums > Helpful Information

Helpful Information Info, Tips & Tricks On Smoking Meats.

Main Menu
Module Jump:
Active Threads
0 Thank You Bearcarver
Last Post: strength_and_power
Posted On: 01-21-2018
Replies: 1
Views: 24
6 Just a Lil Puerco Pibil...
Last Post: Fishawn
Posted On: 01-21-2018
Replies: 2
Views: 22
0 1st ever Vortexing
Last Post: Fishawn
Posted On: 01-21-2018
Replies: 1
Views: 34
0 Congrats To The New England And Philadelphia Fans!
Last Post: Mark R
Posted On: 01-21-2018
Replies: 1
Views: 24
0 Hey! Smoked-Meat, What's Cooking This Weekend?
Last Post: strength_and_power
Posted On: 01-21-2018
Replies: 12
Views: 153
More...
Mini Stats
Members 7,528 Entries 1
Members Entries
Threads 43,205 Reviews 1
Threads Reviews
Posts 648,773 Polls 37
Posts Polls
Content 0 Files 2
Content Files
Links 0 Ads 1
Links Ads
More...
  #1  
Old 06-13-2016, 10:24 AM
DayOldBilly DayOldBilly is offline
Smoked-Meat Newbie
 
Join Date: Jun 2016
Posts: 1
Rep Power: 2
DayOldBilly Is Just Starting Out
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.
Reply With Quote

  #ADS  
 is online
Smoked-Meat Ads
 
Join Date: 2009
Location: Near You
Age: 2010
Posts: .

  #2  
Old 06-13-2016, 10:29 AM
HawgHeaven's Avatar
HawgHeaven HawgHeaven is offline
<--- Me Li'l Sous Chef
 
Join Date: Feb 2009
Location: DelaWhere?
Posts: 23,820
Rep Power: 1286
HawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To All
HawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To AllHawgHeaven Is  A Name Known To All
Default

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.
__________________
It don't get no better than this...




~ P4 ~

There are good ships and wood ships,
The ships that sail the sea,
But the best ships are friendships,
And may they always be.




http://www.hhsbbq.com
Reply With Quote
  #3  
Old 06-13-2016, 08:14 PM
Slanted88's Avatar
Slanted88 Slanted88 is offline
Let's Rock Louie!
 
Join Date: Feb 2009
Location: Panama City,Fl
Posts: 19,344
Rep Power: 214
Slanted88 Is  A Name Known To AllSlanted88 Is  A Name Known To AllSlanted88 Is  A Name Known To AllSlanted88 Is  A Name Known To AllSlanted88 Is  A Name Known To All
Slanted88 Is  A Name Known To AllSlanted88 Is  A Name Known To AllSlanted88 Is  A Name Known To AllSlanted88 Is  A Name Known To AllSlanted88 Is  A Name Known To All
Default

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!

Reply With Quote
  #4  
Old 06-13-2016, 08:48 PM
Fishawn's Avatar
Fishawn Fishawn is offline
Biltong King
 
Join Date: Feb 2009
Location: Olympia, Washington
Posts: 31,880
Rep Power: 2323
Fishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To All
Fishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To AllFishawn Is  A Name Known To All
Default



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.
__________________
Reply With Quote
Reply

Lower Navigation
Go Back   Smoked-Meat Forums > Helpful Information


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is On



All times are GMT -5. The time now is 02:01 AM.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.
Adsense Management by Losha
2009 - 2017