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Smoked Chops - Charcuterie Brine Cured

BigWaderBigWader Posts: 490

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. 


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. 


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.

1704 x 2272 - 1M
1704 x 2272 - 1M


Large BGE



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