Play with your pork!

[Richtee]

I bought a half pig a while back... wonderful meat! But the butcher din't really get what I wanted to be a crown roast right... rib bones cut a bit short... ah well... I'm gonna cure and smoke it for a rack of chops :{) I did french it for cool little handles on the chops tho :{)

The 5 pound bone in hunk got:
4 Tablespoons Tenderquick curing salt
3 Tbsp. brown sugar
1Tbsp garlic powder
1Tbsp onion powder
3 ground bay leaves
2 Tbsp. Mad Hunky brine

All mixed in a mill and applied dry.

I also injected the meaty portion with 6 Oz water/.5 teaspoon Cure #1 solution.

It will sit wrapped in the fridge for about 10 days, then hit the smoke :{)

http://i471.photobucket.com/albums/rr72/esalink/Rack%20of%20cured%20pork%20chops/CPC1.jpg

http://i471.photobucket.com/albums/rr72/esalink/Rack%20of%20cured%20pork%20chops/CPC2.jpg

http://i471.photobucket.com/albums/rr72/esalink/Rack%20of%20cured%20pork%20chops/CPC3.jpg

http://i471.photobucket.com/albums/rr72/esalink/Rack%20of%20cured%20pork%20chops/CPC5.jpg

http://i471.photobucket.com/albums/rr72/esalink/Rack%20of%20cured%20pork%20chops/CPC4.jpg


And, why yes, I DID build that oak end grain cutting block :{)

[Richtee]

Max of 2 files?!? Cheeze an' rice..OK...fine.... Oh and 4 exceeds forum quota by 1.3kbytes? OH, hell with it.

Did I not pay my membership this year, or is this "stock"?

[sfisch]

Are you using photobucket or similar program to download the pics?
Mike can explain the picture take up space stuff better.


Max of 2 files?!? Cheeze an' rice..OK...fine.... Oh and 4 exceeds forum quota by 1.3kbytes? OH, hell with it.

Did I not pay my membership this year, or is this "stock"?

[Richtee]

Are you using photobucket or similar program to download the pics?
Mike can explain the picture take up space stuff better.

OK I guess I could pop them up to PB... Sigh... thanks Scott.

[crewdawg52]

Looks goods so far RT. Uno questioneo...... With the cure solution, wont it more or less taste like ham once cooked (as you can tell, I dont have much experience with curing).

And, PB works really well.

[Rich Parker]

Looks good Rich!

So you are going to cure this hunk of meat for 10 days and then smoke it? Interesting.

Mike posted a while back that any uploaded images will be deleted

[MossyMO]

Looking like a great start to something Rich, hope see the end of this project!

[Derek]

Nice Frenching of the pork Richtee.

[Richtee]

Nice Frenching of the pork Richtee.

As bad as that sounds... thank you Derek. And happy belated... wish I had a Lang like that to cook 'er on... :cool:

[Richtee]

Looks goods so far RT. Uno questioneo...... With the cure solution, wont it more or less taste like ham once cooked (as you can tell, I dont have much experience with curing).

And, PB works really well.

Yeah... kinda or actually... Canuckian bacon... but that's the hallmark of cured/smoked chops. Very good and different if you never had them.

I'm thinking the bay leaf and the Mad Hunky brine will give them that little difference from the normal. Hopefully it'll be a good different. But th flavor profile I have in mind should work out. I hope. :rolleyes: