Smoked pork chops

[moosemad]

Had some excellent pork chops (smoked) from a european butcher in Creston last year and would like to try my own. They had the consistency of ham. Anyone done them like this?, googled it but too many variations to try. Looking for some experience in the field.
Side note: How is moose and venison in the smoker?

[sureshot]

I put some soy sauce on and brown sugar let them sit for an hour then smoke them with apple wood for 2 1/2 hours at 200 degrees Cel.

Andy

[omega50]

What you are looking for is "Kassler" German Smoked Pork Loin. I have a great traditional recipe in storage that I can probably dig out if you can't google it.

My personal variation is heavier on Juniper berries- brine pumped to 20%.

I make Black Forest style hams out of both species of deer as well as moose with Mule Deer hams being favoured. Maple and Cherry wood chips in the smoker.

[Dmay]

I use:
To 12 cups water, 2 cups Morton salt, 1 3/4 cup white sugar, 1/2 cup molasses.
Brine the thawed chops for36-48 hrs, then smoke with willow.

[K44]

You can buy a ham brine from Halford Hide get some boneless pork loins from Costco and smoke its easy

[KegRiver]

I tried smoking pork chops but I couldn't get the paper to roll and they wouldn't lite.

[Grizzly Adams]

We usually get them from the Mad Butcher in Innifail. Best way to eat them is cooked with Kale. Traditional German recipe.

Grizz

[TheClash]

i like it cold, the day after smoking with a bit of crab apple jelly on them..

[Beerfish]

Why do these topics always come up on days I haven't had lunch? I have drool on my keyboard.

[Justanotherbuck2]

Deer and moose come out great in the smoker, I do roasts untill they have an internal temp of around 185, i like the lighter flavour of apple chips. and tooth pick bacon strips around it. Ok now I'm hungry damn it!