Search results for query: pork tenderloin

I like Homels center cut for stuff like you are doing.

That is awesome, please post them up.

If you have a proven method , by all means do what you know . I've done dried cure with Umai . I don't use TQ to do that . If you do and it works , like I said no reason to change . The coppa above would be considered Coppa cotto . Cooked . 152 is a safe finished temp since it hasn't been...

I usually get 1 bad pack out of the 4 pack of the Costco LS bacon. Fatty and the meat and fat separate. I have better luck with the thick cut and roll it out thin as @chopsaw mentioned. I like the extra long piece for wrapping larger items. Things as wrapped jalapenos, I get 2 per piece of bacon.

Tomorrow she's going to do a pork tenderloin,and then she's in charge of the shotgun shells for new years day

I was at Safeway the other day and the picnic cuts were $1.99 a pound, and they weighed eight pounds. I bought two and put them in the freezer. At eight pounds if you discount the skin and the bones that’s not a whole lot more meat than a pork tenderloin.

Thanks guys for all the kind comments. I just had some leftover for supper tonight and I'm honestly blown away by the smoke flavor on such a short cook. Looking forward to more experiments with it.

...it up with a base of red wine first, then salt, BP, garlic, herbs de providence then topped that with fresh fennel leaves. The pork tenderloin was salted separately. Then time to roll and tie. I ment to add fresh basil leaves as well but forgot that at the store. The skin side was salted...

, slit the bottom, insert a pork tenderloin, cap with baby back ribs and tie it up with rosemary and your favorite S & P garlic rub. There's something for everyone except pork haters

Tender loin I dry cure

Dry Brining is not the same as curing. I dry brine to get a great texture on the crust/char, and the added benefit of tenderizing the roast. - Jason

This is my little guy Dash. He does tricks for meat. He's got laser focus on this piece of pork tenderloin.

I have a fat pork tenderloin which will be "soaking" in a marinade. if it's not too much pork for Friday night, I'll probably inject it and throw it on the kettle. Sliced this will be good for sandwiches or knife/fork.

I have it tagged as well but never tried it. Better to let a user comment. The largest pieces of pork I cure these days is tenderloin.

Took the ta ta's out of brine and dried for a bit. Then a simple salt and course cracked pepper. Then opened the pork tenderloin and got it into a marinade of thyme, rosemary, garlic, and salt in a grapeseed oil More to come

...Kutas' recipe with a couple of changes; instead of Veal and "lean pork butts", whatever that is, I used a mix of chicken breast, pork tenderloin and top round for the veal and salt pork for some fat. Here's what I came up with for a 5# batch: 22.66 oz chicken 22.66 oz tenderloin 22.66 oz top...

Oven roasted Italian seasoned baby potatoes, Firecracker Green Beans and Pork Tenderloin with a drizzle of Cherry Chipotle sauce to finish it off. I intended to make this sheet pan meal in the Pit Boss KC Combo but the 30 mph winds prevented that so I put the potatoes and the tenderloin in...

Thanks David and for the recipe. Thanks david Thanks Disco Thanks Sean Thanks charlie

Thanks Thanks Keith. Davids is good but hard to beat Walkerswood. Thanks Jim. It is actually Calabacita. Similar but it holds its texture a little better. Thanks John

The leaner cuts of meat, cure #1, and added salt produce the rainbow sheen. I don't see as much sheen in my low salt cures of pork tenderloin into Canadian bacon. Fattier cuts such as pork belly or beef navel has the sheen in the meat, but you cannot see it from the glare of the fat.