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Smoked/Cured Pork Chops

Posted By: Jack Smith
Date: Thursday, September 6, 2001 at 12:40 p.m.

A simple and fast method to make a smoked chop is as follows:

Combine 1 part Morton Tender Quick and 1 part brown sugar. Rub generously onto chops and place in a zip locked plastic food bag and refrigerate. If the chops 1" or thinner, they can be rubbed in the early morning and grilled for supper. If the chops are thicker, allow to cure overnight and grill for supper the next day.

On a kettle type charcoal grill with a top, grill at lowest temp. until the chops are done - 152 degrees F. With a gas grill, light ONE burner and place the cured chops on the other side so there is no direct flame under them. Add some wood chips, preferably hickory, to the lighted side and cook chops until the internal temp. reaches 152 degrees F.

Simple, but wonderful.

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Messages In This Thread

Smoked/Cured Pork Chops
Jack Smith -- Thursday, September 6, 2001 at 12:40 p.m.
Re: Smoked/Cured Pork Chops
Richard -- Monday, September 10, 2001 at 2:51 p.m.

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