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> Smoking Pork Loins, For Smoked Pork Chops
sdcaller
Posted: Dec 05, 2019 - 02:17 pm


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Sitting on the rack ready to go in the Bradley.
Note that on the rack there is silicone Bradley "Magic Mat"--it stops things from sticking to the racks.

I started using them a year ago and they really work, especially with fish.

SDC

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sdcaller
Posted: Dec 05, 2019 - 02:26 pm


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They are now in the Bradley for 3 hours of smoke, using equal parts Special Blend and Mesquite pucks.

I will leave them in the Bradley until they are up to a temp of 160-170 degrees.

Winds were forecast to be strong today and I thought I might have to take them out of the Bradley after the 3 hours of smoke and put them in the regular oven at 200 degrees (Bradley doesn't work well in the cold with strong winds). Winds stayed light, so they are still out in the Bradley

The Bradley is in many respects, an "inefficient oven", so nothing wrong with using it to put smoke on your food and then move things to the regular oven at a low temp to get things to the end.

More pics and comments later.

SDC

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sdcaller
Posted: Dec 05, 2019 - 08:41 pm


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Out of the Bradley and cooling before slicing.

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sdcaller
Posted: Dec 05, 2019 - 08:42 pm


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Ready for slicing

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sdcaller
Posted: Dec 05, 2019 - 08:44 pm


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sliced--nice and pink--cured all the way through

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sdcaller
Posted: Dec 05, 2019 - 08:46 pm


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Vacuum sealed and ready for the freezer.

Mrs. sdcaller and I have enough smoked chops now to last us until Spring.

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kevb81
Posted: Dec 05, 2019 - 11:01 pm


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Looks delicious

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sdcaller
Posted: Dec 07, 2019 - 09:34 am


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Had my first taste of the loins this morning. On one of them, the end was a bit uneven, so I cut it off so that the chops would be of even thickness.

This morning, I sliced it into 3 thin slices, fried them, an egg and a cheese slice and made a sandwich on a couple of pieces of toast. Delicious!

Meat was mild with a nice smoky flavor.

The process I used to make the chops, is the same I would use to cure a loin to make back bacon. Hence the thin slices and frying. Instead of doing chops, I could just as easily run the loins through my slicer and had back bacon slices to freeze instead. Did the chops, as I already have lots of back bacon in the freezer.

Should have enough back bacon and chops in the freezer, so that I do have to run the smoker in the Winter. The Bradley doesn't like wind and cold and I don't have a sheltered outdoor area to protect it.

SDC

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Chevy
Posted: Dec 08, 2019 - 11:36 am


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Thanks for the step by step Ralph, enjoy.
Cheers
Kerry

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