Pork Loins in the smoker

[Big Guy]

Just comming out of the smoker



Over night in the fridge getting ready to slice into chops and shave for sammys.



Slicing some chops



a few more



Shaving some sammy meat



almost done

[Spuddy]

That frog looks like it would like to try some too

[johnfb]

Fab, you lucky so and so

[wheels]

Big Guy

As usual that looks superb - do you cook/reheat the chops before serving?

Phil

[Big Guy]

Yes I reheat them on the grill most of the time, although they are good pan fried.

[wheels]

Thanks Big Guy

[Hickory_Bill]

Were they cured?

At what temperature were they smoked?

[Big Guy]

Yes the loins were wet cured in a brine of 1 cup kosher salt, 1 cup brown sugar and 20 cups water, plus 1 tsp #1 cure for every 5# of meat and brine. soaked for 10 days in the fridge then smoked with maple wood . first 2 hrs 130F no smoke then increased the smoker to 170F and started smoke smoked until an internal of 152F In my smoker that takes about 6-8 hrs.