Curing and Smoking a loin to cut into Chops!

[Miket482000]

I am thinking of using #114-C Pork Sausage Seasoning as the seasoning on a pork loin that will be Dry Rub Cured and smoked, Then cut into some fairly thick Chops. Does anyone have any thoughts on this, like I am way off base or that sounds like it would be great, Suggestions!

[processhead]

Miket482000

You will probably get incomplete or no curing of the pork loin using this pork sausage seasoning as dry rub. Salt is probably the only curing agent in this seasoning, and not a whole lot at that.

Be aware that this is a fresh sausage seasoning and like most of fresh sausage seasonings, they generally do not contain cure.

A thick cut like a pork loin is difficult to cure with just a surface dry rub.

[Miket482000]

The Seasoning I listed is not a cure it is a seasoning which is why I said that I was using it as a seasoning that will be used on a loin that will be dry rub cured! My question was not about curing, it is about using the seasoning on a pork loin and if anyone has any input on that.

[processhead]

Ok, thanks for clarifying. Yes, you can use the seasoning for that purpose. If you plan to cut the loin up into chops first, your dry rub cure and pork sausage seasoning should work fine if given enough time to penetrate the chops.
I wasn’t clear on whether you were going to be curing sliced loin chops or the whole loin and then slicing after processing.

[mdseaside]

I have used a liquid brine and infected the loins with it. A good turkey brine worked just fine. Just follow the instruction as if was a large turkey breast. I do a 4 hour smoke at 130. Then slowly add more heat to an internal of 145. Or you can sous vide at 140 till it reaches 140 then slice and finish on the grill.

[Miket482000]

mdseaside I do not use liquid Brines much anymore. All I do is Dry these days, I can calculate exact amounts of salt and cure and have never had a single product fail or come out to salty since I stopped wet brining. The only time I wet brine is if the piece of meat is over 5 to 6 inches across then I will inject and either dry rub or wet brine. I should have listed to My Grandfather years ago when he originally taught me to cure meats.

[Miket482000]

processhead I always dry cure whole loins, never cut before curing. I cut after smoking to 145 - 150 to retain as much moisture as I can. I used the seasoning and it turned out great. The salt level was ok. As there is no information on the composition of the seasoning blends it is always a crap shoot using one of them for other than the intended purpose on the salt. That was really my reason for asking about using the seasoning mix, was to see if anyone had used it and if they liked the results. The dry cure rub actually pernitrates faster than using a wet cure unless you are injecting. I have never had any issues with dry rub curing any piece of meat. I learned to cure meats from my Grandfather, who was a professional butcher all of his working life. The only time he wet cured much of anything, was if it was to mass produce for sale as it is faster, otherwise, for personal use he just about always dry rub cured everything as it produces a better end product according to him. I tend to agree with him. He was doing Dry Rub Equilibrium Curing 30 years ago, long before it started to become popular. Dry Cure produces a much more flavorful final product as you are not adding excess water that dilutes and pushes out the juices of the meat. There are some juices lost dry curing as well, but not as much as with wet curing. The main reason injection and wet curing are used is primarily speed and economics, not quality. A meat processor can not afford to produce a product of the quality of a boutique curing house or a home curer as they can’t compete with other processors doing it that way, it takes to long to make a quality product like that for them to be profitable.