Air dry cured pork tenderloin

[atomicsmoke]

Continuing taking care of the cuts from the half pig i got 3 weeks ago.
Tenderloin dry cured for two weeks, cold smoked, now drying.

Looks like something else , doesn't?

Also smoked three slabs of bacon along (from the same half pig)

 

[PRINTER]

whats the recipe for this?

 

[bill ace 350]

Did you use an Umai bag on the tenderloin?

 

[atomicsmoke]

No bag, no casing.

 

[forkin pork]

I'm doing my first cured pork tenderloin, only I'm trying the Umai bags on this one. So far things are going to plan, they have lost about 25% in weight so far and looking good.
If they work out, next time will just hang in casing.

Looks good atomic and I like the idea of adding the smoke.

 

[atomicsmoke]

Umai bag is a worry free approach. You won't be disapointed.

 

[SmokinAl]

Do you have a curing chamber for the tenderloin, or is it just hanging in the fridge?
Al

 

[atomicsmoke]

I dont have a curing chamber. Is hanging in the cold cellar. Being a small muscle i am not concerned with case hardening.

 

[atomicsmoke]

whats the recipe for this?

Just salt (3%) and cure #2 (0.25%). Cures with these for 10 days; rinse, hang overnight, cold smoke, dry to 30-35% weight loss.

 

[bill ace 350]

I dont have a curing chamber. Is hanging in the cold cellar. Being a small muscle i am not concerned with case hardening.

What temperature is your cellar, would you say?

 

[atomicsmoke]

Between 3-10C depending on the outside temps.

 

[forkin pork]

Hmmm, temps seem a bit low, I may be wrong, like to see what others think

 

[atomicsmoke]

Not my first rodeo....old school meat curing/drying.

 

[forkin pork]

I gotcha atomic, I learned old school myself, but now in this day in age I'm getting all caught up is all the new ways and technology, my mind is so confused.

 

[atomicsmoke]

The new techniques are great, especially for a more refined sophisticated product. But sometimes i just want some of the salted/smoked/dried meat i grew up with. Hence ...not spices added here.

 

[forkin pork]

You know what, your 100% right!
I may need to slow down and back off a bit and get back to Ol'time basics.
Thanks for the reality check.

 

[Lolley]

I like the first pic, I can smell it from here, I love that sort of tangy "cold smoke smell" on a fresh piece of raw meat, If I could I would tie it under my nose and leave it there all day. I'm also with you on the "no spices" approach, just the salt and heavy cold smoke give it all the flavor it needs. I do however use some garlic powder, black pepper and brown sugar on my jerky.

 

[forkin pork]

Hows that tenderloin coming along Atomic?

 

[bill ace 350]

Just salt (3%) and cure #2 (0.25%). Cures with these for 10 days; rinse, hang overnight, cold smoke, dry to 30-35% weight loss.

I want to try this. I have dry cured sausage/pepperoni before using recipes from books, on-line etc., but have never attempted a whole-muscle dry cure. When you specify
3% salt and .25% cure# 2, do you mean you would add salt and cure #2 equaling 3% and .25% respectively of the the weight of the meat/item to be cured?

For example, if the item to be cured weighed 10 ounces, would I cure with 3 ounces salt and .025 ounces cure #2?

Sorry if this is a dumb question, but like I said, have used recipes before, but never cured a whole muscle.

Thanks

 

[bill ace 350]

I meant .3 ounces salt...