These days Pork is reared to be so lean that flavor brining is a great way to improve the flavor, texture, and moisture content. This can be achieved by curing the meat in a moderately salty solution for a few hours to a few days. This recipe is fantastic and really makes meat juicy and subtly-spiced/flavored. It acts as a marinade and a cure at the same time, producing Pork Chops a bit like a mild ham.
Brine:
- 2 Cups of Water
- ½ Cup Morton Tender Quick
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
Mix ingredients. Place Pork Loin covered with the brine in the refrigerator for 36 hours. Remove the Pork Loin from the brine and rinse. At this point it’s extremely important to soak the Pork Loin in fresh water for 2 hours. The soaking makes the difference between a tolerable salty meal and an excellent meal.
Preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill to 200ºF using Hickory wood BBQ pellets. Hickory smoke the Pork Loin until the Pork Loin Internal Temperature reaches 150ºF.
Took 4 hours and 15 minutes at 200ºF for the IT to reach 150ºF. Allowed the Pork Loin to rest and cool before placing it in the fridge overnight. When Hot smoked to 150º the Pork Loin is fully cooked. Cut the Pork Loin into about ¾ inch Pork Chops. Vacuum sealed half the Pork Chops and put them in the freezer for a later meal. Grilled the other Cured Hickory Smoked Pork Loin Chops for dinner.
Since the Cured Hickory Smoked Pork Loin Chops are fully cooked I just had to re-warm them on the grill and didn’t need to worry about cooking them. After all the work I decided not to season and/or sauce the chops. Doing so would change the flavor.
The Money $Shot$ … Hickory Smoked Brine-Cured Pork Loin Chops, Mash Potatoes with Brown Gravy, a small Salad, and a piece of Garlic Bread … The Chops were exquisite – it’s hard to beat that mild ham flavor – makes for a nice change!! … Bon Appétit
Grilled Loin Chops Recipe
[…] Brine-Cured Smoked Pork Loin Chops – Smokin' Pete's BBQ smoking, roasting, & grilling meats, poultry, fish, cheese. Subscribe to RSS. Subscribe via RSS · Home · About · Contact Us This recipe is fantastic and really makes meat juicy and subtly-spiced/flavored. It acts as a marinade and a cure at the same time, Since the Cured Hickory Smoked Pork Loin Chops are fully cooked I just had to re-warm them on the grill and didn't need to worry about cooking them. After all the work I decided not to season and/or sauce the […]
ryan frost
While brining the meat. 2 cups of water won’t cover the meat. Do you have to increase the brine amount to completely submerse the meat?
smokerpete
The meat does not need to be submersed. You need to rotate the Pork Loin every 4 to 6 hours for proper brinning. Adding additional water would only dilute the effects of the brine.