- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
I've been promising friends on my Buckboard list that I would re-stock their supplies, so two Wednesdays ago I started the process by trimming the silverskin and any loose tag ends of meat, cutting them in half, then injecting a couple of ounces of slightly salted apple juice into each half-loin. A couple hours later I dried the surface, added some black pepper, then the cure (amount based on weight), put the loins in zipper bags and into the beer fridge at 35°. They were turned every day, and at the end of day 6 I rinsed, and did a 5 hour soak-out followed by more cracked pepper and an overnight rest. Last Wednesday was smoking day which took about 4 hours in my BDS using some A-Maze-N Pitmaster pellets and one mini hickory log. I started with a 190° pit temp and finished with a 250° pit temp. The internal temp of the loins were 148° to 150°. This is now the 4th year I've been injecting prior to curing and still liking the results. Thanks for looking.
In case you want to try out some Buckboard, or don't want to invest 7-days for this process, you can take 3/4" thick pork chops and cure them for 48 hours. Use a shorter rinse time, and resting time and either smoke them or grill them. These are hard to beat and way less in price than the smoked chops at the butcher shop.
In case you want to try out some Buckboard, or don't want to invest 7-days for this process, you can take 3/4" thick pork chops and cure them for 48 hours. Use a shorter rinse time, and resting time and either smoke them or grill them. These are hard to beat and way less in price than the smoked chops at the butcher shop.