Smoked Pork Chops

[rbranstner]

If I were to cut them first and cure them for 7 days I wouldn't have to inject them and this would work right?

The problem you would run into doing it that way is technically you would have to weigh each piece individually and figure out the amount of cure for that piece and package it with the correct amount of cure. So basically you would have to package each slice individually because you need the correct amount of cure for the weight of meat otherwise some pieces could get more cure and some wouldn't get enough cure and that would be an issue if you are smoking it for a long period.

Someone with more experience will hopefully chime in and confirm or deny that but that is one issue I see what that thought.

I guess technically you could weigh the loin then measure out the correct amount of cure then cut up the pieces and put the cure and meat in the bag and you would have the correct amount of cure to meat ratio but I would be worried some of the pieces wouldn't get enough cure and someone could get sick when you smoke it outside of the 40-140 in 4 hours rule.

[Richtee]

If you cut them evenly and were sure to coat all peices even, and bagged together tight... and knocked them about a couple times during curing, I'd feel fine about eating that.

You could then calculate cure on entire hunk weight.

Kinda messy way to go about it, but it would work. I do injections on bigger hunks as well.

[Richtee]

at otherwise some pieces could get more cure and some wouldn't get enough cure and that would be an issue if you are smoking it for a long period.

Yep...that COULD be an issue.

[minnbill]

Rich,couldnt you just dry cure a loin without slicing it up?would'nt it turn out like a chunk of buckboard

[Richtee]

It would turn out like a chunk of Canadian Bacon :{) Which is basically what you have, thick sliced. So thick as to be called a chop.

[HawgHeaven]

Well Mr. Bill, that looks mighty delish sir!! I'd hit that for dang sure!!

[Whisky Fish]

What's wrong with a brine cure? sliced up in a brine 3 days would do it.

[Richtee]

What's wrong with a brine cure? sliced up in a brine 3 days would do it.

Nothing... assuming one is comfortable with brine cures

I'm still waiting on the lessons myself. Dry I got...

[Whisky Fish]

Nothing... assuming one is comfortable with brine cures

I'm still waiting on the lessons myself. Dry I got...

Been "wet" curin' for a year and I'm still here