I cooked 6 tenderloin in the smoker today.
Dry cured 4 Pork tenderloins/Pork Fillets for about 16 days, also did two not cured which were marinated one in Soy sauce and another in worsty sauce for 24 hrs.
Seasoned one cured loin with pork rub. (Was awesome, will do it again)
Smoked for 8 hours @180f, pulled out at 150f internal.
Aust Prices.
Trimmed off silver skin with my new victornox knife, sharpened on worksharp, it’s so easy using this blade.
Into the bags to cure for a couple of weeks.
Cooked and resting, I prefer these cold so then throw into fridge for a while.
Cooked.
Sliced
A platter with my wife. Each one had a great flavour, soy marinade tasted damn good.
Dry cured 4 Pork tenderloins/Pork Fillets for about 16 days, also did two not cured which were marinated one in Soy sauce and another in worsty sauce for 24 hrs.
Seasoned one cured loin with pork rub. (Was awesome, will do it again)
Smoked for 8 hours @180f, pulled out at 150f internal.
Aust Prices.
Trimmed off silver skin with my new victornox knife, sharpened on worksharp, it’s so easy using this blade.
Into the bags to cure for a couple of weeks.
Cooked and resting, I prefer these cold so then throw into fridge for a while.
Cooked.
Sliced
A platter with my wife. Each one had a great flavour, soy marinade tasted damn good.
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