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Old 06-04-2013, 11:16 PM   #61
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One of our fave meat markets (way out of town) makes smoked pork chops that are so salty that they're inedible on their own. I grilled a couple and had to use the meat for stuff other than just eating plain. All the other meats we get there are excellent.
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Old 06-05-2013, 05:50 AM   #62
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I might have to give those a try. I think I'll brine them first.
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Old 06-05-2013, 10:27 AM   #63
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I might have to give those a try. I think I'll brine them first.
When I see smoked pork chops in the market, it looks like a whole loin was smoked then sliced into chops rather than smoking individual chops.
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Old 06-05-2013, 10:45 AM   #64
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When I see smoked pork chops in the market, it looks like a whole loin was smoked then sliced into chops rather than smoking individual chops.
ahhh, that would make more sense. Otherwise I think they would dry out.
So basically it's Canadian bacon on the bone, assuming it's cured. If it's not cured then simply smoked pork loin. I don't know that I'd have a use for a whole smoked bone-in pork loin. It's not like butt, which is easy to use up in nachos, chili and the like.
I was just going to throw a couple chops on next time I smoke chicken leg quarters. Maybe I won't now. I don't know...

Thanks for the info. I've never seen it, but I've never looked for it either.
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Old 06-05-2013, 05:18 PM   #65
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Found a website with pictures: Polish Eats Purdier than a glossy magazine center fold.

They don't look much different from regular chops, just a bit deeper red with a hint of brown to it. But the taste!

You could probably "do" three or four bones worth of the loin? Maybe you can get just part of it then instead of the entire loin.

Also, through the marvel known as Google, I found an e-zine just up your smoker! Smoking-Meat.com. You will never be bored again! Smoked london broil anyone? Or, do you have walleye at your end of the lake? So many choices, so little smoke.
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Old 06-05-2013, 05:34 PM   #66
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My end of the lake has big walleye. None of those 17 inchers folks in Ohio call walleye
I had two egg mcmuffins today... after 10:30
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Old 06-05-2013, 05:47 PM   #67
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Fine. But I bet your end of the lake doesn't do a New Year's Eve walleye drop?

Walleye Madness

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Old 06-13-2013, 02:31 AM   #68
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Bacon Gift Boxes?

Thought I'd move this link here in pac's thread because it might be something he wants to pursue as he advances his skills.

Oscar Mayer: Say It With Bacon
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Old 06-13-2013, 06:26 AM   #69
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"Take me to the symphony"
And the Leatherman tool in the picture at the end... what a nice touch as a prop
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Old 06-13-2013, 09:29 AM   #70
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"Take me to the symphony"
And the Leatherman tool in the picture at the end... what a nice touch as a prop

It's a "Guy Thing".
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Makin' Bacon 2! Canadian too, eh!? I am making bacon again. This time with the addition of Canadian, or back bacon. The more I ate the first batch the more I liked it. I decided it wasn't too sweet, just different. Nonetheless I am changing the recipe up some. After talking with the butcher today it was determined that the main element to making bacon is the pink curing salt. The rest is just flavoring, though it's recommended to use at least some salt. So this time I am trying another recipe I found for a dry cure and going half and half with the salt and sugar. My ingredients were for 5 lbs, but a 4.51 belly was close enough for me. 2 tsp curing salt 1/4c kosher salt 1/4c white sugar Same method. Rub the belly down, put it in a ziploc bag and let it cure for a week. This time I am using a center section from the pork belly, so it's a bit more uniform. It was also about $0.50/lb more :mad: I will slice this thinner and use it for wrapping and doing bacon weaves... after it passes quality control :pig: And this section of the belly was noticeably wider than the first, but I really didn't want to cut it in half or section it. No way it would fit inside my lasagna dish, nor my deep dish pizza pan... Some improvisation had me reaching for my oven's broiler pan. It rested in there just fine. It's important to keep the meat in contact with the liquids once they show up in a few days. [ATTACH]17936[/ATTACH] [ATTACH]17937[/ATTACH] [ATTACH]17938[/ATTACH] Onto the Canadian bacon, being made from a 1.75 lb pork loin. I found one internet recipe using a dry cure. The rest seemed to favor brining. Perhaps because it's a denser meat? The dry cure recipe also said to cure the meat for about a week, so that's what I went with. It also uses a lot more curing salt/lb than typical american bacon. The rub per lb is: 1 TBS curing salt 1 tsp sugar I went 2 and 2 and left some in the bowl. Again, close enough for me. The loin gets trimmed of fat, rubbed and wrapped up. I used plastic wrap to help it hold a round shape. I read someone tying their loin when brining for the same reason. I will find out if the meat takes a "set" and turns from oval to round this time next week. I also used my foodsaver to help keep things tight to the meat. [ATTACH]17939[/ATTACH] [ATTACH]17940[/ATTACH] [ATTACH]17941[/ATTACH] [ATTACH]17942[/ATTACH] And now we wait. 3 stars 1 reviews
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