Smoking Pork Loins, For Smoked Pork Chops

I plan to run the Bradley on Thursday to smoke 2 pieces of pork loin. One is 3lbs and the other is 2 3/4lbs. They started out as a 5 3/4lb loin that I cut in half in order to fit in the ziplock bags for the curing process.

To cure them, I have used Morton Tender Quik at a ratio of 1tbs of TQ and 1tsp of white sugar for each pound of meat. I've never seen the TQ here in Canada and I buy it in the USA. (Don't know why they call it TQ as they are curing salts and have nothing to do with tenderizing

After I cut the loin in half, I put each piece in a ziplock bag and then weighed them so that I knew how much curing mix to prepare. After preparing the mix, I rubbed it into the loins and then sealed the bags and put them in the fridge. I will turn them over each day and "overhaul" (just squeeze the meat around in the liquid that will develop in the bags) them.

On Thursday I will take them out of the bags, rinse them off and then soak in cold water for 2 hours. Then into the smoker and brought up to a temp of 155-165 degrees. Take them out, let them cool, slice into chops, vacuum seal in packages of 2 and then into the freezer. When we want them, out of the freezer, thaw and finish on the BBQ for 8-10 minutes.

As the week goes on, I shall add more pictures and comments to this thread.

First pic. is the TQ.

If anyone has questions or wants info, send me a PM or add to this thread.

SDC

Pic 2--the pork loin

Loin cut into 2 pieces

In the ziplock bags and ready to go in the fridge after having been rubbed with the curing mixture.

What would I use if I can’t get my hands on TQ ?
Thanks for the step by step... I will definitely try this.
Cheers

Hi Kerry

You can cure the meat the way I am or you can use a brine cure.

Cabelas sells mixtures for making the brine.

In the past, I have used their maple sugar cure & brine mix with good results.

Ralph

Thanks Ralph. I appreciate you sharing your knowledge.
Cheers
Kerry

The 2 pieces of loin have now been in the fridge for 48 hours.

I have turned them over and "overhauled" them several times each day.

Some liquid has come out of the pork and that is what I massage the meat in. None, some or all of the liquid may be reabsorbed back into the meat.
Whatever happens is OK, but personally I like it when the liquid is reabsorbed as that helps get the cure into the centre of the loin.

attached pic shows how they are today.

SDC

Looking good

I should add, I guess your eye surgery went well

Well it is Thursday and can't wait to see the results.

Thank-you Ralph..

Looking good.. Too good.. I am hungry LOL

I buy the same pork loins and cut them into thick pork chops for the BBQ or oven.
I don't have a smoker (yet). But been thinking about it.

Hope the surgery went well.

Hi Kerry & Jerry

Thank you for the concern for my eye surgery.

Happy to report that all went well.

The operation was on my right eye and now the clarity and brilliance in that eye is unbelievable. Before the operation I thought my vision was fine and the "halo" around lights at night was the sign of cataracts.

If I look at something now through my right eye only, the colors are brilliant and so much sharper. If I look through my left eye only, it is like looking through a very light brown filter. I read the newspaper every day and through the right eye the paper is bright white, on the other hand if I look with my left eye only, the paper is light beige. You don't realize that you have lost color clarity until you have the operation. Amazing difference. (In an earlier thread, Grandpa Jim commented about the clarity after he had the procedures.-he was right)

Now to get the left eye done in January and new glasses in February.

I was not scared to have the operation, but I had a certain amount of trepidation. The thought of having someone take a knife to my eyeball was not appealing.

If your eye doctor says you have cataracts and should have them removed, IMO don't hesitate, get it done.

SDC

Took the 2 pieces of loin out of the ziplock bags this morning.

See. pic

Into a pail of cold water for 2 hours. I changed the water after 1 hour.