Any recommendations for seasoning on cured pork?

[emuleman]

I have two five pound pork tenderloins that have been soaking in Pop's brine for the last 4 days.  Planning on taking them out on day number 13 and smoking them.  I am curious if anyone has a recommendation on what, if any seasonings I might use after I remove the pork from the brine before smoking.  I am worried adding anything with too much salt, which includes just about any rub these days, will overpower it since it will have some salt from the brine.  I was thinking maybe just some garlic powder and black pepper, but wanted to see if anyone had a better suggestion?

 

[chef jimmyj]

Needs nothing but Black Pepper is good too. Think Ham. Not much more needed...JJ

 

[skorepeo]

Mix up 1/2 cup brown sugar 1 TBSP paprika 3 tsp black pepper you can use more black pepper if desired.

After the cure, it is time to smoke. Before smoking, rinse the surface really well since there will be a heavier concentration of salt on there. Smoke at 325°F until it is 145°F in the deepest part of the center. This will probably take up to 1 to 3 hours. After about 1/2 hour heat up 3 TBSP of honey with 1 tsp apple cider vinegar. use this as a glue on the meat then sprinkle evenly with the mix of 1/2 cup brown sugar 1 TBSP paprika 3 tsp black pepper. The reason we cook at 325°F is to prevent the stall which will happen at lower temperatures and that can result in a much longer cook and drier meat. You can refrigerate it for up to two weeks or freeze it for longer. If you vacuum seal, it will keep longer still.

 

[SmokinAl]

First of all, are you sure they are tenderloins, the size sounds to me like a chunk of loin.

Either way, I have to disagree with the above.

I make Canadian bacon all the time.

I coat it with just CBP, you can use mustard as a binder, so it sticks better.

Smoke at 225 until IT of 140, then rest on counter for an hour or so until it cools down.

Refrigerate overnight & slice on a meat slicer if you have one.

Al

 

[chef jimmyj]

Missed the size...5lb LOINS, Tenders are 2 pounds tops. I agree with Al 325 is too hot for me. I want more smoke time. You only need to get to 145, you can long smoke at 180 since it is cured...JJ