Had some excellent pork chops (smoked) from a european butcher in Creston last year and would like to try my own. They had the consistency of ham. Anyone done them like this?, googled it but too many variations to try. Looking for some experience in the field.
Side note: How is moose and venison in the smoker?
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Moosemad
If you can't beat them, arrange to have them beaten.
I put some soy sauce on and brown sugar let them sit for an hour then smoke them with apple wood for 2 1/2 hours at 200 degrees Cel.
Andy
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"I must not fear. Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. And when it has gone past I will turn the inner eye to see its path. Where the fear has gone there will be nothing. Only I will remain."
What you are looking for is "Kassler" German Smoked Pork Loin. I have a great traditional recipe in storage that I can probably dig out if you can't google it.
My personal variation is heavier on Juniper berries- brine pumped to 20%.
I make Black Forest style hams out of both species of deer as well as moose with Mule Deer hams being favoured. Maple and Cherry wood chips in the smoker.
We usually get them from the Mad Butcher in Innifail. Best way to eat them is cooked with Kale. Traditional German recipe.
Grizz
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"Indeed, no human being has yet lived under conditions which, considering the prevailing climates of the past, can be regarded as normal."
John E. Pfeiffer The Emergence of Man
written in 1969
Deer and moose come out great in the smoker, I do roasts untill they have an internal temp of around 185, i like the lighter flavour of apple chips. and tooth pick bacon strips around it. Ok now I'm hungry damn it!
Smoked pork chops
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