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MacKenzie

Cured and Smoked Pork Chop Dinner

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After my last experience with overly salty smoked pork chops I decided to try my own. ;)

Cured for 2 days, washed out for 3.5 hours, dried off and rested in the fridge overnight.

Cold smoked for 1 hour then lit the grill and continues to smoke for 2 more hours. At this point the chops were at 150F IT and I called them done.

Looking pretty sickly but just wait. :)

Smoking Chops.jpg

Much better. :)

Chops on the KK.jpg

Chops Done.jpg

Plated.

Pork Chop Dinner.jpg

The interior. These chops were very tasty and I'll be doing this cook again. The 3.5 hr washout left these chops with no overly salty taste.

Chop Interior.jpg

Nice and  moist.

Moisture.jpg

 

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Shuley, this is what I used for the curing agent. I made up a big batch with dextrose for the sugar and that is what I use to cure bacon and these pork chops.

I had about 1.25 pounds of chops so used 22g of Ruhlman's Cure and added:

1T brown sugar

1 crushed bay leaf

1t granulated garlic

1/4 t onion powder

1T fenugreek

1.5 t freshly ground black pepper

Set in fridge for 2 days.

Washed out for 3.5 hours with one change of water.

Dry

Set in fridge uncovered overnight.

Smoke on the KK @ 250 F until the internal temp. is 145-150F

This time I did a one hour pre-smoke before lighting the fire (the KK already had used lump so was easy to light and none of that smoke you get from lighting new lump). Continued smoking until I chops were taken off the grill.

Cure 1

Breakfast Bacon Using Ruhlman’s Basic Cure

I found this cure recipe in “Charcuterie- The Craft of Salting, Smoking & Curing” by Michael Ruhlman & Brian Polycn

The Basic Dry Cure with Granulated Sugar

1 pound/450 grams kosher salt

8 ounces/225 grams sugar

8 teaspoons/56 grams pink salt

Use 30 grams (1/4 C) for a 3-5 pound slab.

 The Basic Dry Cure with Dextrose Sugar

1 pound/450 grams kosher salt

13 ounces/425 grams dextrose

8 teaspoons/56 grams pink salt

The dextrose is less sweet than regular table sugar and is much finer and therefore dissolves easier.

Use 50 grams (1/4C) for a 3-5 pound slab.

Note: You use different amounts of cure depending upon which sugar is in you cure mixture.

 

Cure 2- Use Morton's Tenderquick 1T per pound of meat. Add sugar and spices

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@Bruce Pearson - I've not done it either and just buy it like MacKenzie. But, from what I've read, you just spread the salt out on a sheet tray and put it in the cold smoker until you get the desired level of smoke. I have one that's so smokey it reminds you of a campfire when you open the top of the container! A tad overdone for me, but it was part of a sampler pack and I like the other ones in it. 

https://www.seasalt.com/bonfire-smoked-sea-salt.html

Edited by tony b
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