Pre-Smoked Pork Chops ????


 
J

John Furdyn

TVWBB Pro
Saw someone using "Smoked" pork chops on the food network today.

The kind you buy at the meat market, etc. that are already smoked.

My question is how are they smoked ?

What's the process used ?

Any info appreciated.
 
Depending on the butcher shop, however most will brine/inject the chops(or "pump" them). The chops or then sent to a smokehouse for a few hours. Most butchers will inject and smoke the loin before cutting into chops. Most are smoked in an electric smoker using a hardwood sawdust for smoke wood. If you have never tried them, I would suggest that you give them a try, they are delicious.
 
Dave Thanks for your reply.

I'm wondering if I could smoke them, in the WSM cooker.

Like at what temp and for how long.

I have had them before, but not for quite a while, as I remember their very tender and tasty.

Just thought maybe I could give it a try.
Thanks
 
They are essentially a small piece of ham. You could smoke them again, but would want to be careful not to dry them out!
 
Used to get those all the time in northern Michigan. Taste just like ham. Best to grill and then glaze with what you would normally use for a ham.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Furdyn:
Dave Thanks for your reply.

I'm wondering if I could smoke them, in the WSM cooker.

Like at what temp and for how long.

I have had them before, but not for quite a while, as I remember their very tender and tasty.

Just thought maybe I could give it a try.
Thanks </div></BLOCKQUOTE>

I think that the secret is what is used in the "pump" that they use. If you figure that out, and then know what temp to cook at, you could make them. As for me, I just buy them, and grill em. I know they turn out great that way.
 
Thanks All

Dave your probably right, just buy them and forget about trying to make them yourself.

They sure look good grilled on the program I was watching on the food network.

Happy Smoking !!!
 
I buy a few of these little suckers every couple weeks at the farmers market. Why??? Because I REALLY love ham, but my wife and I are just 2 people... so buying a 5+lb ham means I'm going to be eating ham for a LONG time.

They are perfect for a fast weeknight meal... I'm sure you could do the same on the WSM, but if you went to all the hassle of doing it for 2-4 chops I'm sure you would kick yourself.
 
A restaurant near here offers them on their menu. I don't know what, if anything, they put on them, but they have them cut 3/4" to 1" thick and grill them.

If you are interested in making them, they come from a pork loin brined with something like Morton's Tenderquick. (Local meat house wouldn't tell me exactly what they use, but I used M.T..) I don't have the recipe that I used here, but will try to round it up. In the interim, search here for "brined pork loin".

I did a couple of them and they turned out quite good. Quite alot of preparation, but cheaper than buying them.
 
Tom

I'm a little unclear, Do you brine the whole pork loin, and then smoke it ?

Or do you cut up the loin into chops, then brine and smoke?

Thanks
 
John- You brine the whole pork loin, smoke it, then slice it. I believe that we bought the whole boneless loin and cut it in half to make it more manageable to brine.

As I said, I don't have my notes here right now and it has been "many smokes ago" since I did one. Email me at the address in my profile and I will send you detailed instructions.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Furdyn:
I'm a little unclear, Do you brine the whole pork loin, and then smoke it ?
</div></BLOCKQUOTE>
Yes. You can buy a whole loin at places like BJ's, Sams and Costco.I've even seen them whole at some supermarkets lately. Cut it to the sizes you want and brine then smoke or grill. If you go for a bone in loin, have the butcher cut off the chine bone or you won't be able to cut the loin into chops when it's done. If you go the boneless route you will end up with slices of smoked loin. Both are good things. I do boneless pieces in my kettle. I sear for a few then go indirect at 325-350 to an internal of 145-150. Let it rest a while and have at it. There are many brine recipes for loin on this site
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom Barineau:
Found this:

http://tvwbb.infopop.cc/eve/fo...560093152#3560093152

Only question is could it be pulled earlier, perhaps 140-150 range like the double smoked ham? </div></BLOCKQUOTE>

Could you do this "quicker" by buying cut chops, and just injecting them for a few hours and then grilling them?
 
Dave K -- In my opinion it would probably not work. Injecting the brine into the middle in combination with brining the whole loin is what (I believe) makes the flavor even throughout the meat. In other words, I believe the meat gets brined from the inside and out. BUT--you could always try it your way.
 
I have just started playing with this technique. I had a really nice smoked chop out a restaurant, so I did some research and here is my protocol:

Purchase a bone-in pork loin, ask the butcher to remove the chine or bit of spine so that you can later slice the chops yourself (between each rib). This was what my butcher suggested when I told him what I wanted to do. He tied the chine back on in case I wanted to leave it on, but I pulled it off figuring there's no point in shielding meat from smoke.

I tossed the whole thing in brine. Probably somewhere between 8-24 hours.

I dried and rubbed the roast. And smoked it until it had an internal of 130*.

I let it rest some, sliced it between each rib. and finished them on the grill with a glaze.

What I liked about the technique, is that between brining and slow smoking, you have a ton of control over your doneness, and can finish them on the grill without fear of over/under cooking. We all were really impressed with how moist they came out.

here's a pic of the finished product. these chops were jerk rubbed and finished with a jerk glaze (and served with some guava habanero rib...well if you are going to smoke one thing...might as well smoke two!) :

jerk chop
 
Are the smoked chops you see at the supermarket smoked at low temp?

Based on the texture and appearance of the meat, I have the impression that the standard method is something much lower than 225 degrees.

Anyone know about that or tried smoking the loin at a lower temp?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
I have just started playing with this technique. I had a really nice smoked chop out a restaurant, so I did some research and here is my protocol:

</div></BLOCKQUOTE>

Great technique! Last week I bought a full boneless pork loin that was on sale at BJs, and cut it into smaller sections that I vac sealed and froze. After reading your post I knew that i had to try this out. I thawed one of the roasts out and gave it a day long soak in Kerri's molasses brine. Rinsed and dried it and gave it a good dusting of Blue's Hog rub, then cooked it indirect on the kettle over lump and some apple chunks until the internal temp hit 130. I let it rest while I reheated and glazed a rack of baby backs, then sliced it into thick pork chops and glazed them with Kerri's Basalmic Vinegar glaze.

Even though my chops were boneless, they turned out great - this is certainly a keeper!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Even though my chops were boneless, they turned out great - this is certainly a keeper! </div></BLOCKQUOTE>

I found when you work with the bone-in loin you have to cut between the ribs limiting the thickness of the chop (IMO too thick for a single person, but good thickness for grill finish). also its tough to cut them straight when you cut down the rib.

Its a fun protocol, a bit involved, but gives you a lot of flavor layers.

did you finish on the grill?
 
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