Smoked Pork Chops Buckboard Bacon Cured

Nearly two years ago I posted a Buckboard Bacon Cured Pork Loin prepared during the Thanksgiving holidays which expectedly resulted in slices of pork remniscent of Canadian Bacon. The picture link to that process can be found here.

Last week I began curing some bone in pork chops. The 10 day process being complete, I decided to smoke the pork chops on a 22 inch Weber kettle versus my WSM. Hi Mountain Buckbacon directions suggest smoking the meat to an internal temp of 140 degress. For the Canadian Style Bacon I followed the directions knowing these slices would be further cooked. For the pork chops, I smoked them to an internal temp of 160.


















A special meal my mother use to prepare was smoked pork chops. She didn't bother with smoking the meat. She instead purchased these from the local grocery store of the times. The chops as purchased were thin compared to the chops I cured (1/2 to 3/4 inch thick). None the less, my chops brought back those remembrances. They had a smokey flavor, tender and moist. Yum.

P.S. I got my camera battery recharger replacement. Yippee.

Thanksgiving 2007 Dinner Prep Progress

Boy, what a day! I did take the day off from work to get ahead of the game. I was busy all day with last minute purchases, prepping, and putting the finishing touches on my Buckboard Bacon cure. Oh yea, I don't think I mentioned this here before but here's the link to pictures of the 10 day cure process and smoking to 140 degrees on the WSM at 200 degrees. Using a pork loin, I got Canadian Bacon and yes, it taste great.

















I completed the turkey brine, rinse, injection and placed the turkey in the refrigerator overnight uncovered for skin to dry. Supposedly leaving the turkey uncovered in the refrigerator will allow the skin to dry, thus when I cover it with a cheese cloth soaked in butter and mojo criollo marinade just prior to the smoke, the turkey skin will be less rubbery, flavorful and nicely browned. Can't wait.

Results to follow.

















I made the Macaroni and Cheese, Corn Pudding, Dressing and Candied Sweet Potatoes today. See attached link for some picts of the processes. Tomorrow (Thanksgiving)'ll complete the rest of my menu.