I ordered a loin, a tenderloin arrived so I figured what the heck I like tenderloin too! LOL I have done these before with good results so I figured I would show some of the prep. First, you will nearly always get two tenderloins in one package. Its great because I wait to smoke the one for two days after prepared, so I get another one I can eat now flash fried.
Once rinsed you'll notice the mesoderm, I think that's the name. its a thin skin covering the muscle which you can usually see thru it so thing. You need to remove it because it adds no taste, it reduces the seasoning ability to penetrate and finally you need to go thru it to remove the silver skin.
The shine on the meat above is not water, its the mesoderm before removal.
Removing the silver skin is simple, slide your knives gently underneath it, trying to leave as much meat as possible. I normally start a inch or so from the end and leave it attached so it help me maintain the tension while sliding under it. Usually after starting I use the back side of the blade unless in a hurry, it helps insure no slips.
Then further down
Then cleaned up, fat is good but really not enough to worry about.
I tie or truss my muscle meats, why because that's how my Pop smoked stuff. He said that if tied you hold better density which means you get better even heat transfer. I have had folks here say that it helps hope the shape, either way its just too easy not to do.
Down one side, flip it over.
Tie the backside, I also when starting leave excess so I can re-wrap that first end to help pull the meat together.
That long left over piece is so it could have hung in the smoker, Pop's didn't have racks or grates. I just do it cause he did, I have grates! LOL
Now that its tied, lets think seasoning, Ancho Pepper, Garlic, Onion, Cayenne. Note the absence of salt and sugar, as these will dehydrate and will suck the moisture out, I will wait till just before I put it in the smoker.
Ain't she purty?
Wrap it up in plastic and let it set in the reefer for a couple a days, BTW you will start noticing this really spicy aroma coming out every time you open the door!
I'll be back in a couple a day to smoker. Till then............ I wonder what they are?
Look how pretty and clear that is, Fragolino: Strawberry Liqueur
What a bumper crop this year had so many strawberries I actually made some jams and jellys too! LOL
See you in a couple........ or when the head clears.
Ok its not the mesoderm, its been a long time since comparative anatomy classes! (and botany too! LOL)
Once rinsed you'll notice the mesoderm, I think that's the name. its a thin skin covering the muscle which you can usually see thru it so thing. You need to remove it because it adds no taste, it reduces the seasoning ability to penetrate and finally you need to go thru it to remove the silver skin.
The shine on the meat above is not water, its the mesoderm before removal.
Removing the silver skin is simple, slide your knives gently underneath it, trying to leave as much meat as possible. I normally start a inch or so from the end and leave it attached so it help me maintain the tension while sliding under it. Usually after starting I use the back side of the blade unless in a hurry, it helps insure no slips.
Then further down
Then cleaned up, fat is good but really not enough to worry about.
I tie or truss my muscle meats, why because that's how my Pop smoked stuff. He said that if tied you hold better density which means you get better even heat transfer. I have had folks here say that it helps hope the shape, either way its just too easy not to do.
Down one side, flip it over.
Tie the backside, I also when starting leave excess so I can re-wrap that first end to help pull the meat together.
That long left over piece is so it could have hung in the smoker, Pop's didn't have racks or grates. I just do it cause he did, I have grates! LOL
Now that its tied, lets think seasoning, Ancho Pepper, Garlic, Onion, Cayenne. Note the absence of salt and sugar, as these will dehydrate and will suck the moisture out, I will wait till just before I put it in the smoker.
Ain't she purty?
Wrap it up in plastic and let it set in the reefer for a couple a days, BTW you will start noticing this really spicy aroma coming out every time you open the door!
I'll be back in a couple a day to smoker. Till then............ I wonder what they are?
Look how pretty and clear that is, Fragolino: Strawberry Liqueur
What a bumper crop this year had so many strawberries I actually made some jams and jellys too! LOL
See you in a couple........ or when the head clears.
Ok its not the mesoderm, its been a long time since comparative anatomy classes! (and botany too! LOL)
Last edited:
