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Smoked Chops - Charcuterie Brine Cured

BigWaderBigWader Posts: 670

Ate these Friday night but started to make them last Saturday.  Brine was Charcuterie basic brine + 5 smashed garlic cloves, peppercorns, onion flakes, and rosemary. 

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After a 3 day soak to cure I rinsed and soaked them in water for 1 hour to take a bit of the salt off.  I put them in the fridge overnight to form the pellicule.  On Wednesday I smoked them at 225'F until they hit 140'F.  3 went in the fridge until Friday and the egg was brought up to 400'F to finish the 4th one for dinner that night. 

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Served with simple bbq beans - Heinz beans in tomato + dry mustard + molasses + diced onion.  Smoked over cherry + hickory to impart some extra flavour.  The reviews were great and better than I've ever gotten from a butcher shop.

Toronto, Canada

Large BGE, Small BGE

 

Comments

  • Doc_EggertonDoc_Eggerton Posts: 4,993
    Looks delicious.

    Love that book.  Doing Canadian Bacon next weekend, going to start the brine Tuesday.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

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