I was so impressed with the last batch of tenderloin CB that I ran out and bought more tenderloins after the first batch was sliced. Again this is made with pork tenderloin rather than the traditional prok loin so I guess it's not technically CB but I don't know what else to call it.
Started with 2 packages/4pieces. Trimmed em up and added Morton's Sugar Cure and brown sugar. After the curing process I soaked and rinsed and left uncovered in the meat fridge to get the pellicle forming. Added some Turbinado sugar then into the MES. Cold smoked for 5 hours with cherry then slowly added heat til the IT reached 150.
Let rest overnight then sliced up for pizza, sammmies and omelettes. Even used some of this plus some buckboard bacon to pay off my electrician for doing work after hours. He was very happy with the deal since I have him and now his family hooked on BBB from a prior smoke.