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Morton TQ Dry Cured Pork Tenderloins on MES

post #1 of 14
Thread Starter 

Just had to due another batch of Pork Tenderloins and work on different seasoning rubs. All were great and all were taste winners. Used BPOG, BPOG and ground mustard, Jeff's rub, Emerils essence. Toothpicks for tracking different rubs.

They were all Dry Cured with Morton's TQ in refrigerator for 8 days. Smoking on MES using Hickory/Apple pellets in the AMNS, Finished IT was 147. This makes for some good snacks for the Daytona 500 today and for sharing with family and friends.





Close up showing cure results.



Ready for the MES



Finished and ready for tasting and packaging.


post #2 of 14

Nice !  Looking Good, be watching for the slicing




post #3 of 14

Larry that is some fine looking loins. I look forward to seeing the sliced shots as well as hearing which you prefered.

Happy smoken.


post #4 of 14

Hey David, you getting any of that bad weather up there ?



post #5 of 14

That looks great as David said can't wait for the sliced shots


A full smoker is a happy smoker



post #6 of 14
Thread Starter 

Here is the slicing.

Thank you all for looking, The Emeril's essense would be my first pick as it has the kick. All are good especially with some cheese as a side.

Need to work on smoking my own cheese.




post #7 of 14

Larry nice job on the loins

post #8 of 14

Fantastic Looking, May have to give Emeril's a try     :points:




post #9 of 14

Those look Great, Larry!!:drool


I never cured Tenderloins----I Always do Loins for CB, but I may have to try some-----Those look Mighty Tasty!!!:drool------------------:points:




post #10 of 14


post #11 of 14

Looking good 2A,  GO Stewart.:yahoo:



post #12 of 14
That's some tasty looking pork!
post #13 of 14
Very nice.

Gonna have to try this.
post #14 of 14

Thanks for sharing your smoke. They look wonderful and your comment about the Emerils Essence will force me to go to the store today to pick some up for my next smokin project.:Looks-Great:

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