Cured tenderloin 2 ways

[Fueling Around]

Decided to cure some Canadian (loin) bacon. Well don't have the space to deal with a full loin so picked up tenderloin package on sale for a great price.
Dry rub at 1% total salt with cure #1 and no sugar or any other spices (to start).
About 3 weeks later, I rubbed one of the loins with a Black Forest Ham seasoning mix from a member here.


Firing the pellet tube. The torch works really well to ignite the pellets. Thank you enablers of the forum.


This is my smoker. A common use 3 burner gas grill that I was able to control the temp for decent offset heating.
I didn't get a photo of the rolled aluminum foil blocking the vent on the backside of the hood


First run of ThermoWorks Signals. I love this unit. Beats all my old units.
App was a bit of a challenge to get setup as I'm not a big app user.
The firmware update of the base unit was a nail biter.

Smoked to 145°, fully pasteurized, very tender, and moist.


Left side pieces have a Black Forest rub. Right pieces are only salt and cure.


I've been curing meat for around 10 years and most of the time it gets the cat indifference from my wife.
My wife loves the Back Forest seasoned version from SmokinEdge .
Happy wife ... you know the rest.

Sorry no plated shots.

 

[SmokinEdge]

Thants incredible! I’m so glad the wife enjoyed that. Mine does as well. It’s a different spice rub for sure, but it does work actually really well with pork.

 

[gmc2003]

Looks great John,

Point for sure
Chris

 

[JLeonard]

Great looking loins!

Jim

 

[normanaj]

Tenderloins look great but I need to be enabled when it comes to that torch! What and where?

 

[Fueling Around]

Tenderloins look great but I need to be enabled when it comes to that torch! What and where?

Here you go. Happy shopping.

New BBQ and smoking tool/toy

I have been using a creme brulee torch forever to start my BBQ and it does pretty well to get charcoal started it is a bit more difficult if I am only using wood. I don't like using lighter fluid on my cooks. Watching videos of the pros using the giant offset smokers they were using pretty...

www.smokingmeatforums.com

 

[Fueling Around]

Thanks for the likes and comments everyone.

That's incredible! I’m so glad the wife enjoyed that. Mine does as well. It’s a different spice rub for sure, but it does work actually really well with pork.

Game changer for me, Eric. 10 years to find a low sodium combination that my wife will enjoy eating instead of just humoring me. Many thanks for posting your recipe.
All the ingredients are stocked in the cabinets south and north.
Here's the link to the post on making Black Forest ham

Holiday Loins

I make loin ham with an inspired recipe that supposedly came out of the Black Forest region. The spice combination is a little strange for ham as is the process, but the results are very much inline with holiday flavors and is delicious fried for breakfast, a real treat. These loin pieces weigh...

www.smokingmeatforums.com

I really suggest everyone give it a try.

 

[normanaj]

Here you go. Happy shopping.

New BBQ and smoking tool/toy

I have been using a creme brulee torch forever to start my BBQ and it does pretty well to get charcoal started it is a bit more difficult if I am only using wood. I don't like using lighter fluid on my cooks. Watching videos of the pros using the giant offset smokers they were using pretty...

www.smokingmeatforums.com

They're on sale too!

https://www.amazon.com/Sondiko-Powerful-L8010-Campfire-Adjustable/dp/B0BN3WPKVZ/ref=mp_s_a_1_2?crid=28D1IZQ97ZSQV&keywords=sondiko+butane+torch&qid=1707961914&sprefix=sond,aps,213&sr=8-2-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9waG9uZV9zZWFyY2hfYXRm&psc=1

 

[DEERMAKER]

Thanks for the likes and comments everyone.


Game changer for me, Eric. 10 years to find a low sodium combination that my wife will enjoy eating instead of just humoring me. Many thanks for posting your recipe.
All the ingredients are stocked in the cabinets south and north.
Here's the link to the post on making Black Forest ham

Holiday Loins

I make loin ham with an inspired recipe that supposedly came out of the Black Forest region. The spice combination is a little strange for ham as is the process, but the results are very much inline with holiday flavors and is delicious fried for breakfast, a real treat. These loin pieces weigh...

www.smokingmeatforums.com

I really suggest everyone give it a try.

They look great. Ty for the black forest. Its next on my list. Just picked this up from meat store lol

 

[SmokinEdge]

Thanks for the likes and comments everyone.


Game changer for me, Eric. 10 years to find a low sodium combination that my wife will enjoy eating instead of just humoring me. Many thanks for posting your recipe.
All the ingredients are stocked in the cabinets south and north.
Here's the link to the post on making Black Forest ham

Holiday Loins

I make loin ham with an inspired recipe that supposedly came out of the Black Forest region. The spice combination is a little strange for ham as is the process, but the results are very much inline with holiday flavors and is delicious fried for breakfast, a real treat. These loin pieces weigh...

www.smokingmeatforums.com

I really suggest everyone give it a try.

Thank you for the mention John. I am humbled. I’m so glad you guys enjoyed That.

 

[Fueling Around]

They're on sale too!

https://www.amazon.com/Sondiko-Powerful-L8010-Campfire-Adjustable/dp/B0BN3WPKVZ/ref=mp_s_a_1_2?crid=28D1IZQ97ZSQV&keywords=sondiko+butane+torch&qid=1707961914&sprefix=sond,aps,213&sr=8-2-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9waG9uZV9zZWFyY2hfYXRm&psc=1

Happy to do my part.

 

[Fueling Around]

They look great. Ty for the black forest. Its next on my list. Just picked this up from meat store lol

We work together for better product.

 

[DRKsmoking]

Nice looking loin bacon
I must try the Black Forest rub

David

 

[Fueling Around]

Nice looking loin bacon
I must try the Black Forest rub

David

Thanks. I was amazed by that rub.

 

[chopsaw]

Those look fantastic ! Nice work .

I need to be enabled when it comes to that torch!

I got mine a couple weeks ago . I love it . Charcoal starting beast .

 

[Gonna Smoke]

That's great!! Hadn't thought about using the pork tenderloin, thanks for the idea John...

 

[Fueling Around]

That's great!! Hadn't thought about using the pork tenderloin, thanks for the idea John...

My first time for me, Charles. I have one more package of tenderloin to start thawing for the next batch.
Back north I'll use full loins where I have an extra fridge.
Down here a side by side fridge and space is a premium.
I'm out of freezer space until we eat down some more.

 

[SmokinEdge]

Hey John Fueling Around ,
Ive been debating weather I should add allspice to this for more color and flavor profile. What say you?

 

[Fueling Around]

I'll run that by my wife to see what she thinks.
I made Ras El Hanout seasoned chicken last week and she really liked the flavors.
If you haven't tried Ras El Hanout it has the warm undertones of allspice and related spice flavors.

 

[SmokinEdge]

I'll run that by my wife to see what she thinks.
I made Ras El Hanout seasoned chicken last week and she really liked the flavors.
If you haven't tried Ras El Hanout it has the warm undertones of allspice and related spice flavors.

I would appreciate the feedback. I’m thinking that the deli version has allspice and it wouldn’t be necessarily wrong here. Just thinking.

Ras El Hanout. Sounds interesting, I’ll look that up.