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.