Smoking Pork Loins, For Smoked Pork Chops

I completely missed that part, thank you for pointing it out. So 48hrs was enough for the cure to get the job done?

I tried shorter time periods in the past and found that 48 hours works the best.

I also have a large 4 tined carving fork and I will pierce each side of the meat, 3 or 4 times with the fork, to help the cure get into the centre.

Trial and error, and always keep notes on what you have done, so that you know what works and what doesn't.

SDC

Great post. I always enjoy your posts sir.

I do this same thing pretty often - wait for the loins to go on sale and then I buy 2 or 3 at a time, smoke, slice, and vac seal. Or, smoke, season, and pull, then vac seal a nice helping of pulled pork for the freezer.

I love my Bradley too. Keep up the great, informative posts!

Hi Awbring

Thank you for your positive comments. Nice to know one is appreciated.

In the Loblaws flyer for the next week, whole pork loins are $1.99 lb. I have an Optimum Card point offer which will get me 20% off that, so $1.60 lb.

I will get one or two. Have to check my freezer and see what I need in the way of roasts, chops and smoked chops and what I can fit in the freezer.

SDC-Ralph

SDC did you ever try pork bellies. I smoked these this morning, I'll slice them, and vac. pack for camping.

two different rubs

Hi Robert

I must say they look good.

I did a couple of pieces a couple of years ago for side bacon.

We don't eat much side bacon and I figured it was too much work/ effort with the curing etc. Figured I was spending a lot of money for "fat".

Have never done them since.

If I want some side bacon, easier to buy it.

Ralph