New Posts  All Forums:Forum Nav:

Pork Tenderloins

post #1 of 12
Thread Starter 
anyone tried curing and turning these into c bacon........i know they taper to bout nothing on one end........maybe fold it over and tie it so the meat is the same thickness throughout?

any ideas greatly appreciated

post #2 of 12
Ya WD thats what I used on my canadian bacon it turned out great!I used buckboard cure and tied it up with butcher string to keep it formed.Made a trip to my local store this AM. and they had them for $1.88 #-u guessed it-I have a few in the freezer now.anyway makes a great lean bacon.
post #3 of 12
I've cured them for ham but not bacon. I guess the only difference is for bacon you would cold smoke and fry.

post #4 of 12
Thread Starter 
those are TENDERLOINS??????

i am not talking bout LOINS............the small taper to one end/two to a pack kind of tenderloins........

or are those center cut loins?
post #5 of 12
I think I saw Glued's stuff on another post. Yes they are tenderloins. Some big a** ones but they are tenderloins. The ones by me are much narrower.
post #6 of 12
yup WD thats what I was talking bout-seems your meat is smaller in them parts?
post #7 of 12
Thread Starter 
its hormel........i need to find a butcher i guess., that just doesn't do custom werk......butchers.....TRUE butchers, are getting scarce round here...........and i LIVE in the pork capital of the world.........go figure
post #8 of 12
You my friend need to find a rural local farmer that butchers & sells his own grown meat.Theres a place up around Phoenix called the pork shop-ex Iowian that still gets his pork from there-I used to shop there &still do for certian things,anyhow find a pork & beef person that does that kinda thang,I bet there everywhere there.
post #9 of 12
Jeremy, are they really as big as they look or is it just the camera angle?

by my approximate calculations the hog would've had to wiegh in somewhere aroung 3000# to yeild tenderloins the size of loins.
post #10 of 12
Looks like a nice , CLOSE shot of some fine smoked pork tenderloin to me Glued .... great job ,they make excellent backbacon PDT_Armataz_01_34.gifPDT_Armataz_01_34.gifPDT_Armataz_01_34.gif
post #11 of 12
Very nice, will eat real gooooooood
post #12 of 12
I somehow overlooked the rest of this thread confused.gif

I gues it's just the camera angle. The cutting board is 20"x14"

These tenderloins do look big but they are everyday run of the mill tenderloins cryovaced from sams.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Smoking Bacon