Almost Heaven

I cured and smoked some thick cut pork chops last night using Third Eyes method and the High Mountain Buckboard Bacon Cure. Totally awesome end product. I used to watch my Dad do this back in West Virginia in an out door smoke house with his own curing agents. I cant wait to try some pork loin bacon over the holidays!
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36 hours of curing including soak and rest times.
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After 3 hours on the Egg at 180*- 200*. Notice one of them is missing. Someone had to try it!

Thanks for looking. Try this. You won't be disappointed.