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Cured Pork Loin and Tenderloin

post #1 of 14
Thread Starter 

After 10 days using a dry cure I finished these off in the smoker today. Rinsed and soaked in water several times to leech the salt then pat dried and coated with seasoning (see pictures, no salt), then 130* for an hour then bumped to 185 with smoke to finish off with an IT of 140-145. It's in the cooling rack now and I am done after 5 hrs. No wind here today and pellets (pecan and hickory) had a little trouble keeping them going. Created my own breeze using a small fan for a while. But anyway here are the final photos from today.

 

 

HT

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

post #2 of 14

Looks Great HT !!:drool----:points:

 

I never did Tenderloin, but that looks Great Too!!:drool

 

Nice Job!Thumbs Up

 

Bear

post #3 of 14
Looks tasty!
post #4 of 14
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

Looks Great HT !!:drool----:points:

 

I never did Tenderloin, but that looks Great Too!!:drool

 

Nice Job!Thumbs Up

 

Bear


It is a little salty even after soaking in water several times, I think it will mellow out after a couple days. The tenderloins came out perfect for my taste buds. Thanks for the points too !!

 

HT

post #5 of 14
Looks good! What did you use for the dry cure? I'm assuming the Mrs Dash and Perfect Pinch was just for the cook..
Dan
post #6 of 14

Nice job HT!

 

Looks delicious!

 

Al

post #7 of 14

Looks great from here, I love that kind of meat.

 

Thanks for the pics and great job on the loins!

 

post #8 of 14
Thread Starter 
Quote:
Originally Posted by SmokeyMose View Post

Looks good! What did you use for the dry cure? I'm assuming the Mrs Dash and Perfect Pinch was just for the cook..
Dan


Tender Quick was all I used on the cure, and correct Mrs Dash and the Garlic and herb was put on overnight before the smoke. I also put black pepper on them Did 2 with Dash and 2 with the other. I am slicing today so will update the pictures.

 

HT

post #9 of 14
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

Nice job HT!

 

Looks delicious!

 

Al

 

 

Quote:
Originally Posted by redheelerdog View Post
 

Looks great from here, I love that kind of meat.

 

Thanks for the pics and great job on the loins!

 

 

Thanks for the kind words. Im am slicing them today and will update everyone with some pictures of them sliced. Not too sure on thickness on the Canadian Bacon, I am thinking 1/4" or a little thinner should be ok.

 

HT

post #10 of 14
Thread Starter 

Here are some sliced pictures from today. I will do this one again for sure.

Thanks for looking and all the kind encouragement. We like positive people !   - HT aka Dexter

 

 

 

 

 

 

 

 

post #11 of 14

Looks Great, HT !!:drool

 

Great Breakfasts & Sammies are in your near Future!!Thumbs Up

 

 

Bear

post #12 of 14
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

Looks Great, HT !!:drool

 

Great Breakfasts & Sammies are in your near Future!!Thumbs Up

 

 

Bear


You got that right Bear ! Thanks. I don't thing it will last long around here. May also be used to barter and bribe.....hahahaha rof.

post #13 of 14

Oh my. This looks marvelous!

 

Disco

post #14 of 14
CB looks great!
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