Thick-cut, herb-cured chops with a measured wet brine and a long, clean fruitwood smoke.
RECORDED BATCH9 lb pork
CURE48 hours
COLD SMOKEAbout 6 hours
COOK TO145°F + rest
THE STORY
Smoke them now. Decide what dinner is later.
These chops are cured and cold-smoked for flavor, then vacuum sealed and frozen—not cooked. That distinction makes them useful: thaw one for a hard sear, stuff a thick chop, or slice it into another dish.
One combination already earned its place: thin slices warmed briefly with mushroom linguine, where the smoke can season the whole pan without drying out the pork. The cure carries sage, coriander, garlic, juniper, and thyme; the smoker adds the final layer.
Method
Cut.Trim the loin and slice into 2–3-inch chops, removing silver skin.
Make the brine.Whisk cold water, salt, Cure #1, sugar, sage, coriander, garlic, juniper, and thyme in a nonreactive container until dissolved.
Cure.Submerge chops completely and refrigerate 48 hours, turning once halfway through.
Dry.Rinse under cold water, pat very dry, and refrigerate uncovered on a rack for 2–6 hours to form a tacky pellicle.
Cold smoke.Smoke at 70–90°F for about 6 hours with clean, thin smoke. Apple, cherry, or pecan all fit the cure.
Package.Cool, vacuum seal, and freeze for best quality up to 6 months.
Cook after thawing.Thaw 24 hours in the refrigerator, sear 3–4 minutes per side, then finish in a 350°F oven until the center reaches 145°F. Rest 3 minutes.
For mushroom linguine, slice cooked chop thin and warm it in the finished sauce only 60–90 seconds so it stays juicy.
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