There’s nothing like Smoked Pork Chops to enjoy on a Summer or Fall BBQ. Pork loin is economical cut of meat, coming in less expensive than Baby Back Ribs. Purchasing a whole pork loin on sale between $2.50 to $3.00 per pound. Now days Baby Back Ribs are $3.00 to $4.99 a pound. You get a lot of meat per pound with pork loin than Baby Back Ribs. So this recipe will produce a wonderfully tasty smoked pork chop that not too hard to prepare. But takes sometime loving time in curing process and the smoking process. Oh the results is so good you’ll smack your lips with joy.
Pork Curing Brine:
First step is to make a simple curing brine that consists of water, curing salt, pickling spices and some hot pepper flakes. Ratio is 1 cup water, 1/4 cup Mortan QuickTender Curing Salt, 1 tbsp sugar in the raw and 1 tbsp pickling spice and 1/2 to 1/4 tsp hot pepper flakes. Stirring this mixture in Pyrex measure until all curing salt and sugar is dissolved into water with spices.
Second step is to cut pork loin into two pieces with boning knife, this makes pork more manageable. Using meat tenderizer like Deni Meat Tenderizer dock lots of small slits into meat.
Wet curing pork loin:
Next make a vacuum bag to fit pork loin about 18 to 20 inches in length. Using 11″ wide roll of vacuum bag cutting proper length to allowing 3 inches longer than than pork loin length. Seal the one end of the cut length, making sure good solid seal. Then place pork tenderized pork loin into bag and pour the curing liquid into bag with pork loin. Vacuum just enough air out of the bag without sucking too much liquid into vacuum machine. Hit seal button twice to make sure solid seal achieved. Label the package and refrigerate for 5 to 6 days to cure. Do this process again with second piece of pork. Turn the pork over in at least one time during the curing process. Be sure to keep the curing pork loin refrigerated through whole process.
Setting up smoker us Big Green Egg: