Air dry cured pork tenderloin

[idahopz]

Dang, that looks fantastic! I'm definitely going to try this one because I love good charcuterie, and pork tenderloin is so lean that it will help me from gaining the weight the tenderloin loses :D

 

[atomicsmoke]

Sorry, correction pork tenderloin. I have done a lot of reading and will be following a recipe for the first one.

Plan on 3% salt with cure #1 per instructions and spices. Then into the fridge for 4 days, rinse and press in fridge for 1 more day, then cold smoke for 12 hours and hang in basement room until at the 35% weight loss. Room is constant 58F in winter and I'll keep humidifier at 70-75%.

Sound like a good plan?

I think 4 days is a little on the short side. I would go for 7-10 days. What is the purpose of the "press" step after rinsing? To flatten it?

Dont forget to hang it at least overnight before smoking so the pellicle can form.

 

[JohnsMyName]

Yes, give it a more uniform thickness/shape and expel more liquid prior to pulling it. Would you skip that part?

Yes I was going to pull it for a day and then probably smoke over a 2 day period for 6 hours a day or so.

Thanks for all the help and quick responses too. This is my first posting on this forum and I'm very happy I finally registered. :)

 

[atomicsmoke]

Yes, give it a more uniform thickness/shape and expel more liquid prior to pulling it. Would you skip that part?

Yes I was going to pull it for a day and then probably smoke over a 2 day period for 6 hours a day or so.

Thanks for all the help and quick responses too. This is my first posting on this forum and I'm very happy I finally registered. :)

Pressing it into a uniform shape will actually help with more consistent drying. You are good to go.

 

[JohnsMyName]

Pressing it into a uniform shape will actually help with more consistent drying. You are good to go.

Thanks AT!

 

[bill ace 350]

I have to try this. need to see if my freezer temps are low enough to treat the tenderloins before curing.

 

[JohnsMyName]

I have to try this. need to see if my freezer temps are low enough to treat the tenderloins before curing.

What do you mean by freezing to treat? I've read that -2 for 4 days will kill worms in game meat. Is this what you mean?

 

[atomicsmoke]

What do you mean by freezing to treat? I've read that -2 for 4 days will kill worms in game meat. Is this what you mean?

I understand it's 20 days at -15C.

 

[JohnsMyName]

I understand it's 20 days at -15C.

I think it depends on the pathogen/parasite you're trying to kill. I was referencing a Field and Stream article I read recently regarding worms in bear meat, but a quick Google search is getting very varied results.

 

[bill ace 350]

What do you mean by freezing to treat? I've read that -2 for 4 days will kill worms in game meat. Is this what you mean?

I want to freeze it at the correct temperature/times to kill any trichinosis

 

[mobostians]

View attachment 349547 View attachment 349548

Looks amazing! How many hours of cold smoking?

 

[atomicsmoke]

I dont remember ....probably 10-12h.

 

[atomicsmoke]

Just finished drying another tenderloin