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HELP with smoked tenderloin

post #1 of 2
Thread Starter 

I would like to make a tenderloin like what you get when you get a jerky sampler.  here is a link to what I'm talking about.    


Can someone help me out with this?



I hope the picture loaded.  this is what im trying to make.

post #2 of 2

10 days in Pops Brine below will cure the meat. Remove the Tenderloin and add a light coating of cracked black pepper. Place the meat in the refer, on a rack uncovered, for 24 hours or in front of a fan for 1-2 hours to form a pellicle. The pellicle is a dry but tacky layer of protein on the surface of the meat that the smoke sticks to. Smoke with Hickory at 165-175°F until the Internal Temp (IT) reaches 145°F and you are good to go. It will be ready to eat as is or pan fry slices, just to heat through, and serve as desired...JJ

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