AMNPS Canadian Bacon with Q-View

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teeznuts

Master of the Pit
Original poster
Jun 18, 2011
1,065
21
Central Cali
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.

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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.

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Man that looks good! I see you used the Hormel " Always Tender" tenderloins. I tend to shy away from those on anything cured or for sausage because of the special juices that they pack them in. I like to find " Fresh " pork for these ventures. So my question is ... do you think that there brine had any effect on the way your CB turned out? Just curious.
 
Man that looks good! I see you used the Hormel " Always Tender" tenderloins. I tend to shy away from those on anything cured or for sausage because of the special juices that they pack them in. I like to find " Fresh " pork for these ventures. So my question is ... do you think that there brine had any effect on the way your CB turned out? Just curious.
Not sure. My last round wasn't Hormel and the only difference I can think of might be a little difference in the color. I just grab whatever is cheapest at the time. You just inspired me to do a side by side comparison. That means lots of this yummy stuff in my future.
 
 
Looks great Teez.  I have mine in the fridge, looking like this Sunday will be the day.  (Again, thanks for the help).  Looks like you changed the time/temps on this round, which one do you think was better?

Gary
 
Holy Crap TEEZ.......It has been a month since my last CB.........Now I gotta make some more........That looks soooo good......This forum drives me crazy with the food pics.....
 
TEEZ, Love the color. But if you want a true taste evaluation I'll send you my address and you can send me a LB or so to taste.
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JC1947
 
Thankis everyone!
 
Looks great Teez.  I have mine in the fridge, looking like this Sunday will be the day.  (Again, thanks for the help).  Looks like you changed the time/temps on this round, which one do you think was better?

Gary
Hey Gary,

Bet you can't wait for Sunday. I did this one with a cold smoke first since I now have an AMNPS pellet smoker. I didn't have it on the prior batch. This batch is definitely smokier and in my opinion better but you'll do just fine even if you don't have an AMNPS. It's still delicious smoking it at 180 the whole time, just not as smoky as if you have the option of cold smoking prior to bringing the heat.
 
 
Thankis everyone!
 

Hey Gary,

Bet you can't wait for Sunday. I did this one with a cold smoke first since I now have an AMNPS pellet smoker. I didn't have it on the prior batch. This batch is definitely smokier and in my opinion better but you'll do just fine even if you don't have an AMNPS. It's still delicious smoking it at 180 the whole time, just not as smoky as if you have the option of cold smoking prior to bringing the heat.
 
Yup, I have one of those wonderful little units, biggest question right now is what type of small rub I might add before smoke.  Other than that ready to go.

Gary 
 
Yup, I have one of those wonderful little units, biggest question right now is what type of small rub I might add before smoke.  Other than that ready to go.

Gary 
This time I forgot the Lawry's seasoning and just rubbed with turbinado sugar and it was perfect.
 
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