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Ralph, I must have missed this post last fall. All this looks pretty good as always. I'm going to order the morton salt on Amazon right now and start looking for the pork.
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Don't feel bad Sabmgb....I missed it too....Thx Ralph...I just smoked 60 lbs of Salmon/Trout yesterday but in the near future will definitely be trying this.
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Well i picked one up today and some others that were on sale at Sobey 1st of week, now waiting for the 12lb of MTQ to arrive. I had better like this pork. Tomorrow going to smoke 2 venison roasts and 4 goose breasts while i wait of the salt.
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Hey Steve if you have lots of the loins, try smoking one whole, then cut it into chops, vac pac, freeze and enjoy a smoked chop while camping. Remember freeze flat for in the cooler storage. Simple to do rub with mustard, pork rub smoke to internal 160ish. I always leave my chops a little on the 160s just so when I heat them up they stay moist. Smother them in sauerkraut or your home made applesauce, but don't let me know where your camping or I'll raid your grill.
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mydogbites, I will try one of the 3lb chucks. I like using yellow mustard on ribs then rub in a good rub and let sit over night. And always applesauce on pork.
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QUOTE (sdcaller @ Oct 22, 2020 - 10:23 am)
Hi Mamona
I've never seen Morton Tender Quick in Canada. I buy it when I travel to the USA.
Cabelas does stock their own products for curing/brine curing.
I fry the slices for a few minutes when I'm ready to eat them.
This time around, I will slice some of the loins for back bacon and some for smoked pork chops. Then vacuum seal and freeze. After I thaw the chops, I finish them off on the BBQ for a few minutes.
SDC
The industry in Canada tries to keep a monopoly on this process...why you can't find Morton Tender Quick in Canada. Ralph I use the same process with pork loins and I do enjoy it, I have now been using Pork bellies instead and I think I like it better, have you tried using these?
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QUOTE (Northshore @ Mar 21, 2022 - 12:29 pm)
QUOTE (sdcaller @ Oct 22, 2020 - 10:23 am)
Hi Mamona
I've never seen Morton Tender Quick in Canada. I buy it when I travel to the USA.
Cabelas does stock their own products for curing/brine curing.
I fry the slices for a few minutes when I'm ready to eat them.
This time around, I will slice some of the loins for back bacon and some for smoked pork chops. Then vacuum seal and freeze. After I thaw the chops, I finish them off on the BBQ for a few minutes.
SDC
The industry in Canada tries to keep a monopoly on this process...why you can't find Morton Tender Quick in Canada. Ralph I use the same process with pork loins and I do enjoy it, I have now been using Pork bellies instead and I think I like it better, have you tried using these?
I've thought about doing pork bellies, but in the end what you have is side bacon.
I prefer back bacon to side. Hence I do the pork loins.