Curing a pork tenderloin ?

[bgaviator]

just curious if you could cure a pork tenderloin using Pop's brine and then smoke it like normal? If so, what kind of flavor profile does curing give? I know with turkey it's gives it more of a ham flavor. And if this can be done, how long would it stay in the cure brine? Would you still use the 1 tablespoon per gallon ratio? Thanks!

 

[SmokinAl]

It's called Canadian bacon, if you use a loin. A tenderloin would be the same, just smaller slices.
Yes 1 TBS per gallon, & I would leave it in the brine for one week.
Al

 

[dogboa]

Even though it can be done, why a pork tenderloin instead of a loin?

 

[bgaviator]

Thanks Al! So would you then need to hot smoke it afterwards just like a normal pork tenderloin?

 

[bgaviator]

That's what I have sitting in the freezer

Even though it can be done, why a pork tenderloin instead of a loin?