Dried Cured Pork Tenderloin question.

[chef jimmyj]

Never too old to learn something new. Still, the right conditions and any significant Spore activation is exceedingly rare. Otherwise everytime a person ate a Chef Salad, plenty of Spores and Protein there, they would have to be whisked off to the Hospital. Thanks Dave...JJ

 

[Bearcarver]

I agree on the color and that technically it can't hurt but I would love to see a Side by Side comparison for flavor.
I know one benefit, with Fatty Meats like Coppa Cure #1/2 helps keep the Fat from going Rancid. However, I have to think that with Whole Muscle, if Cure was a great advantage or necessary, the Salt only guys would have adopted it's use in last few decades...JJ

I can tell you if there are 2 Smoked Meats sitting on a table, & one is cured & the other isn't, I'll grab the cured meat for the added flavor every time!!

Bear

 

[dernektambura]

My friend... Trust me... Pork tenderloin and cooking to any internal temperature is crime against the most tender part of pig...
Pork tenderloin + salt + pepper + cure #2 + 2 weeks cure + 1 week smoke at 42 F + 30 days cure at 80% RH equal to heavenly taste...

 

[Jabiru]

dernektambura yer man you are right, I just didnt have any choice because of them damn Umai bags not vacumning. Your method sounds good, Ill try that.

Do you use the bags or collagen?

 

[dernektambura]

I

dernektambura yer man you are right, I just didnt have any choice because of them damn Umai bags not vacumning. Your method sounds good, Ill try that.

Do you use the bags or collagen?

I don't use Umai bags... There is couple of my tenderloin posts in dehydrated meat section...

 

[dernektambura]

I

dernektambura yer man you are right, I just didnt have any choice because of them damn Umai bags not vacumning. Your method sounds good, Ill try that.

Do you use the bags or collagen?

I did ordered once collagen sheets from Australia to make sausage meat wrapped tenderloins.... Really good... Also in drying/dehyd section...