MacKenzie Posted November 10, 2016 Report Share Posted November 10, 2016 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. Much better. Plated. 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. Nice and moist. 3 Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 10, 2016 Report Share Posted November 10, 2016 Those are what a smoked chop should look like. Great cook, great post. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted November 10, 2016 Report Share Posted November 10, 2016 Looks great how did you wash them out? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 10, 2016 Author Report Share Posted November 10, 2016 Thanks, ck and Bruce. Bruce I just put the chops in a big pot of cold water and after 2 hours changed the water and let them soak for another1.5 hours. Then dried them off and set them in the fridge uncovered. Quote Link to comment Share on other sites More sharing options...
Shuley Posted November 10, 2016 Report Share Posted November 10, 2016 Wow that looks good. What did you do for the cure?Sent from my LG-D855 using Tapatalk Quote Link to comment Share on other sites More sharing options...
Steve M Posted November 10, 2016 Report Share Posted November 10, 2016 Pork chops really look great. the veggies don't look too shabby either Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted November 10, 2016 Report Share Posted November 10, 2016 Put some pork on your fork yumSent from my SM-P600 using Tapatalk Quote Link to comment Share on other sites More sharing options...
tinyfish Posted November 10, 2016 Report Share Posted November 10, 2016 Those look great. I think I should get my ingredients ready to brine a brisket. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 10, 2016 Author Report Share Posted November 10, 2016 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 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 10, 2016 Report Share Posted November 10, 2016 MacKenzie, did you leave the KK cold smoker running while you did the cooking part? Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted November 10, 2016 Report Share Posted November 10, 2016 Has anybody called smoked sea salt and if so how did you do it? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 10, 2016 Author Report Share Posted November 10, 2016 Yes, Tony, the KK smoker was running the entire time and I used pieces of wood from a beer/whisky barrel keg. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 10, 2016 Author Report Share Posted November 10, 2016 18 minutes ago, Bruce Pearson said: Has anybody called smoked sea salt and if so how did you do it? I have not smoked any salt, so far, the smoked sea salt I have is a commercial product. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 10, 2016 Author Report Share Posted November 10, 2016 I should add that I thought it was safe to do an hour of cold smoking because the outside temp is near 40F. I wouldn't do this in the middle of summer. In the winter I might consider doing a longer cold smoke. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 11, 2016 Report Share Posted November 11, 2016 (edited) Excellent point, MacKenzie. Always play it safe. I bet that bourbon barrel wood made some very nice smoke! Edited November 11, 2016 by tony b Quote Link to comment Share on other sites More sharing options...
tony b Posted November 11, 2016 Report Share Posted November 11, 2016 (edited) @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 November 11, 2016 by tony b Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 13, 2016 Report Share Posted November 13, 2016 @MacKenzie fenugreek that is a new one on me. Had to look that up. So was it dried leaves or crushed seeds? Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 13, 2016 Report Share Posted November 13, 2016 @Bruce Pearson I've done it one time. Use sea salt and you really have to put a lot of smoke to it for 4 to 8 hours (dense white smoke). You would think it would come out acrid tasting but it doesn't. My one attempt wasn't really enough smoke for long enough (very mild smoke taste). 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 14, 2016 Author Report Share Posted November 14, 2016 ck, it was seeds and I grind them in a coffee grinder. 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted November 15, 2016 Report Share Posted November 15, 2016 Thanks CK I may try it 1 Quote Link to comment Share on other sites More sharing options...
