need advice,,,, cold smoking pork chops

[THUMPERRRR]

I would like to brine and lay some smoke flavor on some pork chops for future use...
I would like to freeze them after finishing and cook up as needed...

I have no experience with this...

I do have several (15-18) thinnish pork chops,,,
Mad hunky Brine,,,
cherry and hickory wood & charcoal,,,
yoder durango with the side vertical smoking chamber and
the weather is on my side...


my side stack runs at 150-165 degrees with a real cooking fire so
seems like it should work...

anyone have any ideas of what max heat is???
fire size recommendation???
smoking time???
or other ideas or recommendations???
thanks ahead for all replies!!!

[Richtee]

Got any Cure 1? I’d recommend adding that. Or..keep your smoke time to under 2-ish hours tops. CHill as fast as possible.

[THUMPERRRR]

thanks,,, no I dont but going to try an get...
doubtful that the local grocer has the #1 (but possibly have it at the sporting good place in town)
would tender quick work as well???

[SMOKE FREAK]

Got any Cure 1? I’d recommend adding that. Or..keep your smoke time to under 2-ish hours tops. CHill as fast as possible.

My thoughts exactly...
Without cure you only have 2-3 hours to stay in the safe zone...Then straight into the fridge...And freeze ASAP...
With thin chops I think that 2 hours of good TBS will do the trick...

[SMOKE FREAK]

thanks,,, no I dont but going to try an get...
doubtful that the local grocer has the #1 (but possibly have it at the sporting good place in town)
would tender quick work as well???

TQ would up your salt levels considerably...Might not be best for thin chops...

[THUMPERRRR]

Got any Cure 1? I’d recommend adding that. Or..keep your smoke time to under 2-ish hours tops. CHill as fast as possible.

My thoughts exactly...
Without cure you only have 2-3 hours to stay in the safe zone...Then straight into the fridge...And freeze ASAP...
With thin chops I think that 2 hours of good TBS will do the trick...

so I can get away with Hunky brine and 2 hrs smoke,,,
then chill immediately and freeze hey???

for future reference,,,
when you guys use the #1 or tender quick do you still use brine???
or that is the brine???

TQ would up your salt levels considerably...Might not be best for thin chops...

thks,,, your right...

[curious aardvark]

https://www.amazon.com/s/ref=nb_sb_n...ords=cure+%231

lots of suppliers on amazon.

personally I'd always go for cure #2 https://www.amazon.com/s/ref=nb_sb_n...Ck%3Acure+%232
that way you can use it for both short and long curing projects.

Bear in mind that you can use#2 for everything you can use cure #1 for - but you can only use #1 for short term curing.

[Bearcarver]

thanks,,, no I dont but going to try an get...
doubtful that the local grocer has the #1 (but possibly have it at the sporting good place in town)
would tender quick work as well???

Just so you know, using any kind of cure will change the flavor completely.
They will taste like Canadian Bacon.
I love that, but some don't.

So to taste like regular Pork Chops with smoke, cold smoke for 2 hours & get them right in the freezer.

For Pork Chops that taste like Canadian Bacon, use cure as directed & smoke as long as you want.

I would use TQ, but Cure #1 is fine.


Bear

[THUMPERRRR]

thanks guys!!!