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
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