I left this last cut of meat in the fridge for 24 hours uncovered and no pellicle formed. Can I put the next one in my dehydrator for a couple hours to accomplish this? If so, what temp should I set it to?
Tenderloin for Bacon??
Never saw that.
Ian, afternoon...... place it on a wire rack in front of a fan.... the pellicle should form well in a couple hours.... If you are adding anything to the outside like pepper or corn meal, add it when wet the put in front of the fan.... the soluble proteins, when they dry, will glue the stuff to it pretty good.....
I would worry the dehydrator would dry the surface too much. Since this is cured for Back Bacon, an hour or more in front of a fan will get the job done drying the surface protein without drying the meat itself. A Pellicle is just the protein laden juices on the surface drying to the point that they are tacky and shiny, not the meat muscle itself getting dry. If this cut of pork is longer than 12" and more than a pound with a fairly uniform thickness of about 4-6" the whole length rather than going from a thickness of about 3" to less than 1"...Then it is a Loin. A Tenderloin weighs less than 2 pounds and is 3" thick at one end and thins out to 1" or less at the other...JJ
That's not a Tenderloin.
It could be a Loin from a Pig making a right turn when they got him.
A loin looks like the one in the link I posted above.
A Tenderloin is like ChefJJ described going from 3" at one end to 1" at the other end.
Don't get it from the store!!!
If this one doesn't come our good, follow my Step by Step below---Guaranteed to be Awesome!!
*New------Canadian Bacon 1-15-2015
If it's too fatty for you, you can't trim the fat off before or after you cure & smoke it.
The RED circled fat, is back fat... I would trim and save it for sausage.... The GREEN is the loin... The remaining meat would be great for sausage or smoked up for a bean dish.... To smoke the entire cut of meat would give you a weird finished product I think....
Unless I'm missing something..... Dave
All I can say about the fat is if you can't pick your own Loin you can trim it off the outside if it's too much fat for you.
Then since you can't see the inside until after you cure it, smoke it, and slice it, if there's too much fat streaking inside for you, you'll have to cut it out as you eat it.
I was thinking of trying the Buckboard if I get this worked out. Looks like it has fat marbling but not a huge amount. We might get a pig or two this year and will probably aim for a leaner animal instead of feeding them grain or whatever is done to lay on the fat before slaughter.