Tag: pork
Cayenne Honey Glazed Cured Smoked Pork Chops
Cayenne Honey Glazed Cured Smoked Pork Chops
These pork chops are a lot different than any other pork chop that you’ve had before. Instead of being brined in the typical water, salt, and sugar mix, I added some pink curing salts. Once the chops are finished smoking, they will taste like ham. I guess you can call these ham loin chops. There’s also a nice cayenne honey glaze on them, giving the chops extra sweetness with a little kick. If pork were candy…
Equipment
- Electric Smoker
- Probe Thermometer
Ingredients
- 6 bone-in pork chops at least 1” thick
Brine
- 1/2 gallon water
- 1/2 cup sea salt
- 1/2 cup brown sugar
- 1 1/2 tbsp pink curing salt
Glaze
- 1/4 cup honey
- 1/4 tsp cayenne pepper
Wood Chips
- applewood chips
- pecan wood chips
Instructions
- Mix together the brining ingredients.
- Brine the pork chops in a gallon sized storage bag for 4 hours.
- Pat the pork chops dry with paper towel. Let the rest at room temp for an hour before smoking.
- Preheat your smoker to 250 degrees. Smoke the pork chops for an hour.
- While the chops are smoking, mix together the honey and cayenne pepper.
- At the 60 minute mark, brush a thick layer of the cayenne honey on the pork chops. Smoke for another 30 minutes. Check the internal temperature with a probe thermometer. You want the thermometer to read 150 degrees. Once the reach that temp, pull from the smoker.
Korean Street Toast
Korean Street Toast
What Korea doesn’t know is that they created the ultimate stoner sandwich in street toast. Korean street toast is a popular grab and go egg sandwich that is sold by street food vendors everywhere. But it’s not just any egg sandwich. There are countless varieties of this complex wonder; this particular recipe containing ham, cheese, pickles, shredded cabbage, and a kiwi sauce that helps cut through the richness. This sandwich is so good that after you’re done eating it, you’ll probably go back and make a second one.
Servings: 1
Equipment
- Food processor or immersion blender
Ingredients
Kiwi Sauce
- 1 kiwi peeled
- 1/4 small onion
- 4 tbsp mayonnaise
- 3 tbsp honey
- 1/4 tsp salt
Korean Street Toast
- 1 tbsp butter
- 2 slices bread
- 1 slice ham
- 1 large egg beaten
- 1 slice cheese
- 1/2 cup green cabbage shredded
- sweet pickles thinly sliced
Instructions
- Combine all of the sauce ingredients.
- Blend until smooth. Set aside.
- Melt the butter on a griddle over medium heat. Toast the bread until it is cooked on the first side. Flip.
- Spoon a tbsp of the kiwi sauce on both slices of bread.
- Move the bread off to the side of the griddle. Cook the ham and the eggs on the other side of the griddle.
- Put the ham on top of one of the slices of bread, followed by a slice of cheese.
- Place the egg on top of the cheese, followed by the pickles and cabbage.
- Place the other slice of bread on top.
Smoked Pork Loin and Sirloin
Smoked Pork Loin and Sirloin
I wanted to smoke some Salvadoran inspired pork to go with my curtido and rice, so I brined a pork loin and sirloin for a day. I made a dry rub consisting of paprika, guajillo chili powder, garlic, oregano, and black pepper. The pork roasts got rubbed nicely. They were thrown into a 250 degree preheated smoker. At the 2 hour mark, I probed them with a thermometer. You want the internal temperature of pork to be 150 degrees before you pull it. It took another 15 minutes to reach that. I let the pork rest for 15 minutes before slicing.Now to compare the textures of both the loin and sirloin. The pork loin is leaner, but nothing short of juicy. The sirloin has a little more fat to it, but is still fairly lean. It turned out juicy and tender as well. Both cuts were 3lbs and took the same amount of time to smoke. You don’t even have to have a dry rub with the pork. It will be plenty flavorful from the brine. Or you can season it with any specific flavor you want.
Equipment
- Electric Smoker
- Probe Thermometer
Ingredients
- 3 lbs pork loin or sirloin
Brine
- 1/2 gallon water
- 1/2 cup sea salt
- 1/2 cup sugar
- 6 garlic cloves minced
- 1/2 medium white onion sliced
- 1/2 tbsp black peppercorns
- 1/2 tbsp white peppercorns
- 4 bay leaves
Dry Rub
- 1 tbsp paprika
- 1 tbsp ground guajillo chili powder
- 1 tbsp dried oregano
- 1 tsp garlic powder
- 1 tsp black pepper
Wood Chips
- hickory wood chips
- pecan wood chips
Instructions
- Mix all of the brining ingredients together. Add the pork to a gallon sized storage bag. Pour in the brine. Brine for 1 day.
- Let dry on a rack in the refrigerator for a couple of hours before smoking.
- Mix together the dry rub spices.
- Rub the pork on all sides. Let rest at room temperature for an hour before smoking.
- Preheat your smoker to 250 degrees according to the manufacturer’s directions. Place the pork in the smoker and maintain the smoke for 2 hours.
- At the 2 hour mark, temp the pork with a probe thermometer. Continue to smoke until the internal temp reaches 150 degrees. It was another 15 minutes for the 3lb pork roasts.
- Let the pork rest for 15 minutes before slicing.
