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Cured Pork Loin and Tenderloin

hoity toit

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After 10 days using a dry cure I finished these off in the smoker today. Rinsed and soaked in water several times to leech the salt then pat dried and coated with seasoning (see pictures, no salt), then 130* for an hour then bumped to 185 with smoke to finish off with an IT of 140-145. It's in the cooling rack now and I am done after 5 hrs. No wind here today and pellets (pecan and hickory) had a little trouble keeping them going. Created my own breeze using a small fan for a while. But anyway here are the final photos from today.

HT















 

Bearcarver

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Looks Great HT !!
----


I never did Tenderloin, but that looks Great Too!!


Nice Job!


Bear
 

hoity toit

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Looks Great HT !!
----


I never did Tenderloin, but that looks Great Too!!


Nice Job!


Bear
It is a little salty even after soaking in water several times, I think it will mellow out after a couple days. The tenderloins came out perfect for my taste buds. Thanks for the points too !!

HT
 

smokeymose

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Looks good! What did you use for the dry cure? I'm assuming the Mrs Dash and Perfect Pinch was just for the cook..
Dan
 

SmokinAl

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Nice job HT!

Looks delicious!

Al
 

hoity toit

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Looks good! What did you use for the dry cure? I'm assuming the Mrs Dash and Perfect Pinch was just for the cook..
Dan
Tender Quick was all I used on the cure, and correct Mrs Dash and the Garlic and herb was put on overnight before the smoke. I also put black pepper on them Did 2 with Dash and 2 with the other. I am slicing today so will update the pictures.

HT
 

hoity toit

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hoity toit

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Joined Nov 4, 2011

Bearcarver

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Looks Great, HT !!


Great Breakfasts & Sammies are in your near Future!!


Bear
 

hoity toit

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Looks Great, HT !!


Great Breakfasts & Sammies are in your near Future!!


Bear
You got that right Bear ! Thanks. I don't thing it will last long around here. May also be used to barter and bribe.....hahahaha rof.
 

disco

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Oh my. This looks marvelous!

Disco
 

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