Search results for query: pork tenderloin

...Almost every visit something is towards end of sell by date at usually $1 per pound. I just scooped up a bag of Durok Heritage pork tenderloin for about $2.25 each. Normally I will pressure cook and it’s great. Any smoker or grilling recipes for these. Also picked up 25 pounds of pork loin...

...as bad as it reads🤣 It really is worth the work the effort though. Easy to tweak for your taste! Hey Brian! It was a lot of fun. Not the greatest pics, but we did tri tip, homemade bread and pork tenderloin too! Thank you Logic! You won’t be disappointed! It’s worth the effort! Thank you...

Ribs are delicious as mentioned above. Pork Tenderloin is great for a quick and easy week night meal. What do like/want to cook? Lots a good threads here. Some great recipes here: https://www.smoking-meat.com/

Thank you. Can I ask where the 152 IT comes from, and won’t that change the texture of the final product? I’ve been doing pork loin, pork tenderloin and pork belly cold smoked and air dried for decades. We eat it as antipasto, so texture is a big deal. Can you continue to dry it after the hot...

I love tenderquick for its simplicity. I don’t know that I’d call it a rut, but I really only mess around with pork belly, loin and tenderloin for years now. Cold smoked, air dried, vacuum sealed. Antipasto or additions to beans or cabbage. Never done a ham or salmon which seems to be the...

Thats a well planned meal!

I got that BBQ sauce but not tried yet. I bought the mild version also to mix with the hot to tame it a little but not tried that either. I like the heat but sometimes its on the edge. My favorite thing with it is pork tenderloin.

This looks amazing! What seasoning did you put on it in that first picture?

...But I have more time to think about it. We're not big ham eaters but have friends that might appreciate it. Picked up a package of pork tenderloin for $2.39/# that will get cured. Ok that does sound odd, but I cure at less than 1% total salt. Roll it in Eric's @SmokinEdge black forest rub...

I love pork tenderloin with Walkerswood jerk. In fact I need to make this happen.

Memorial Day weekend done right. Tomorrow Polynesian pork tenderloin kebabs with pineapple on the Blackstone per daughter’s request.

Did an injected yard bird, pork tenderloins, and a small chub of cracker Bologna on the drum. Been a busy game day. Just before and after had a lot going on in between.

Here's my favorite way of using pork tenderloin. Chinese Char Siu

Daily?? Hell, I remember when I was an angry youth for having to eat pork roast once a WEEK every Sunday. That was mom's go-to. And at the time I hated it. I now find myself cooking either pork roast or tenderloin many Sunday's of the year. And I've since apologized to her for my antics.....

This year's Salumi projects... Whole muscle Salumi: 2 Culatello 1 Spalla Cruda 1 Fiocco di Culatello 1 Coppardo Maybe a Tuscan Lonzino Looking to get about 20-25kg. of lean + fat for Salami Tuscana Sbriciolona salami (50-60% fat, 40-50% lean scraps) Sopressa di Veneto May make an Investada...

Sounds good to me. I know US guidelines say you can cook pork safely to 145 F. Here in Canada, the safety guidelines are still 165 F. I like about 155 F but I'm an old timer who looks askance at pink pork.

...north GA for cornbread. NO sugar. I've had those sandwiches several times visiting Iowa and really liked them. Nothing there beat the pork tenderloin sandwiches though. Thanks for the recipe @Brokenhandle . Gonna give that a try this weekend. I want to try @chopsaw 's as well. The vinegar...

Right . The " round steak " is a cross section of the whole primal . Top round , bottom round and the eye . All the " rounds " . Had the small bone in it too . I used to get to the bone first and get the marrow . She used to fry it whole , then simmer in brown gravy , or the dreaded Swiss...

Here’s a cook I posted a while back. The sauce can go many directions: berry, peach, pineapple, etc…. https://www.smokingmeatforums.com/threads/grilled-pork-tenderloin-with-blackberry-habanero-glaze.307115/

...the minimum size would be inside of my index finger. I rarely trim out only the money muscle, because it's about the size of a pork tenderloin. These are some larger Coppa roasts. You can see the natural seams that will guide you to make smaller roasts. Here is an average Coppa, I cut...