HarleyDiva
Knows what a fatty is.
I want to make what the grocery store or meat market calls "smoked pork chops"....like the picture below. Do I use the same cure as buckboard bacon....or canadian bacon? Assume I could use a pork loin.....not sure what the cut is with the bones in....have only seen boneless loin, but would prefer bone in like the picture. Does it have to cure longer because of the big chunk of meat. What makes them different than canadian bacon???