Opinions wanted! I've started curing a 8.8 lb pork tenderloin and am wondering which way to go when the cure is finished. I followed Morton's basic recipe for the cure, which is 1 TBS TQ + 1 tsp sugar for each pound of meat. My question is, which smoke process should I use? I had thought I'd be doing a cold smoke, but when I looked at the wiki for Canadian bacon (which seems to be what is recommended for tenderloin), it said to do a hot smoke. I know that if I do a cold smoke, I'm making basic bacon and have to fry the result before eating. But can one do tenderloin this way or do you have to make it the Canadian Bacon way, which is to smoke it hot?
Thanks in advance.