Smoking Cured Pork Loins, For Pork Chops

[sdcaller]

Half pork loins were on sale at a good price last week, so I got a couple of the "rib" end.

I cut one into chops, vaccuum sealed them in packets of 2 and froze.

The other, I cut in half and cured the 2 3lb pieces, using Morton Tender Quik at the ratio of 1TBS of MTQ and 1TSP of sugar per lb of meat.
They were in Ziplok bags in the fridge for 5 days and the bags were turned over and massaged every day .
This morning they came out of the fridge, were rinsed off and soaked in cold water for 2 hours.

Then into the smoker for 3 hours of smoke at 175-200 degrees and another 2 hours at the same temp, but no smoke. Out of the smoker when they hit 170 degrees. They cooked quickly today as there was little or no wind.

They will be sliced, vac sealed and frozen tomorrow. I'll cut off a couple for supper tonight to finish on the BBQ.

Pic below is ready to go in the Bradley.

SDC

[sdcaller]

Pic 2

Out of the smoker.

[sdcaller]

2 chops for supper

[mamona]

Curing for 5 days, that's interesting... The final result looks incredible!

[sabmgb]

looks good Ralph. I have followed your recipe and it works great. Will have to do again as I only have one pack left in freezer.

[sdcaller]

This morning cut them into chops, vacuum sealed and they are now in the freezer.

We have our Winter supply.

SDC

[mydogbites]

I know where you live

[longfish]

Nicely done Ralph.

Arnie

[centerspin]

Looks great SDcaller! Definitely want to try making it by your recipe. Where do you buy Mortons and which wood you use for smoking pork?

[sdcaller]

Hi Centrespin

To the best of my knowledge, you cannot buy Mortons Tender Quick in Canada. I pick mine up when I'm in the USA.

My smoker is a Bradley and uses pucks. I used a mixture of Apple, Hickory and Mesquite.

Cabelas does sell cures which I have used in the past with success.

Send me a PM if you have more questions.

SDC

[centerspin]

Thats plenty good thank you SD caller. I have a digital smoker but a smoke generator uses chips, can load in any order or use a mix. Amazon.ca sells a 2lb Morton's for like $25 - too greedy to spend that plus tax just to try something:).
I do have a small package of a tenederizer only, may try and make a substitute Mortons. without propylene glycole of course.

[longfish]

Here you go Centrespin....$18 a bag.

https://www.walmart.ca/en/ip/Morton-2-lb-Te...PRD64YT2EOJ07RD

Arnie

[sdcaller]

Rip off prices for MTQ.

Supermarkets in the USA are selling it for around $5.00, which what I think I paid for my last bag when I was in the US.

MTQ is not a meat tenderizer. It is a cure. I don't know why they include the word "tender" in the name. Creates confusion.

Cabelas sells "Original Wild West Curing Salt", for $8.49--enough for 325lbs of meat.

It is the same as Prague Powder #1 which is another meat cure. Lots of recipes on the internet on how to use PP#1. I've never used either one, but I would not hesitate to try it.

Hope this helps. Good luck.

SDC

[centerspin]

Longfish thank you ,I saw that but did not order b/c walmart wants an $18.95 seller shipping fee on top. Also I tried to order once a marine cable though walmart online and that was a real cluster f@@K. ended up cancelling it after waiting over 3 weeks past promised delivery date, and the cancelling took like 6 emails back and forth.

SDcaller, thank you for a clarification, will try Cabelas product, looks similar to Mortons and priced reasonable. The smoking chips they sell under their brand are very good.