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Dry Cured Pork Tenderloin on MES

post #1 of 10
Thread Starter 

This makes a great snack for the game today. Caught some under inflated priced pork tenderloins last week and set out to have them ready for today. Followed Bearcarver's advice and results were great. These won't last long and will be making more.

 

Larry

 

Pork Tenderloin about 1 Lb. each    
1/22/2015 .4 oz. Tender Quick/Lb. 2 Tsp brown sugar Dry cure
1/30/2015 Remove from cure and rinse. Coat with seasoning and back in refrig. Overnite uncoverd.
1/31/2015 Set out to from pellicle  
       
Weight Chips    
1 Lb. ea X 4 Hickory/Apple    
Start MES 150 Maverick 1 on top  
1 Hour MES 150 113  
2 Hour MES 150 124  
3 Hour MES 150 124  
4 Hour MES 150 120  
5 Hour MES 160 122  
6 Hour MES 170 131  
7 Hour MES 190 133  
8 Hour MES 200 140  
9 Hour Done 147  

 

 

Seasoned and ready for the smoker

 

Nice cure

 

Finished and ready for the game


Edited by twoalpha - 8/7/15 at 3:49pm
post #2 of 10

:drool:

That looks GREAT!

Happy smoken.

David

post #3 of 10

Nice job on the loins

post #4 of 10

Nice, Looks Great

 

Gary

post #5 of 10

Nice Job, Larry!!Thumbs Up

 

Great Post!!-------------:points:

 

Awesome snacks for sure!!:drool:drool

 

 

Bear

post #6 of 10

I could use some of that!

 

Great smoke.

 

Disco

post #7 of 10

Man that is awesome. It is now on the to do list Thanks a bunch.

 

Dexter (HT)

post #8 of 10

What seasoning did you use ???? curious because it looks so good. ^POINTS:points:

post #9 of 10
Thread Starter 

Hoity

 

There were two different seasonings used in this post when I looked back on my records, our favorite seems to be McCormick Garlic Pepper seasoning that comes in its own grinder from the store and is the heavier coating, other was some McCormick Black and Red Pepper blend "Hot Shot" used very sparingly.

 

The dry cured tenderloins after smoking are sure tasty and hard to beat with about any seasoning that you like.

 

How was your deer hunting this year?

 

Thanks for the point.

 

Larry

post #10 of 10
Quote:
Originally Posted by Hoity Toit View Post
 

What seasoning did you use ???? curious because it looks so good. ^POINTS:points:

 

Quote:
Originally Posted by twoalpha View Post
 

Hoity

 

There were two different seasonings used in this post when I looked back on my records, our favorite seems to be McCormick Garlic Pepper seasoning that comes in its own grinder from the store and is the heavier coating, other was some McCormick Black and Red Pepper blend "Hot Shot" used very sparingly.

 

The dry cured tenderloins after smoking are sure tasty and hard to beat with about any seasoning that you like.

 

How was your deer hunting this year?

 

Thanks for the point.

 

Larry


I have not been yet, waiting for it to get cold here. We only have about 5 weeks left of season so I better get on the ball. There are 4 tenderloins in the cure position in my refrig right now. I have some seasoning called Slap-Yo -Momma  ( a coon-ass seasoning)  I plan to use on 2 of them and will use something else milder on the other 2.

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