Pork tenderloin cured - left house and forgot to add smoke and crank the heat

[sbishop]

Hi everyone,

this afternoon I put 2 cured pork tenderloins in the smoker at 2pm at 100degrees with the door cracked open a bit in my MES30. I usually run it for an hour then close the door, crank the heat and add smoke. Well that didn't happen, I was coaching my sons hockey team and forgot all about it. got home at 6:30, I closed the door, bumped the heat to 180 and gave it some smoke, took it out at 155f. (2hrs of smoke)

Do you think it will still be good? it was cured for 7 days using bearcarver back bacon method.

Thanks

Sbishop

PS. Son's peewee team started the season 5-0...whoohoo

 

[pc farmer]

Yup, still good. I smoke my cured meats for 12 hours.

 

[SmokinAl]

I agree, no problem!

Al

 

[sbishop]

They are wrapped up and resting in the fridge for 2 days...let you all know how it turned out.

Thanks