I have a pork tenderloin that I would like to cure into something other than Canadian Bacon. I'm looking for ideas?
Out West we call it Buckboard bacon, or Pioneer bacon, but basically the same product.You really don’t have any choice, once it’s cured & smoked it’s CB. Whether it’s a loin or tenderloin, it is still CB. For us I like them both, but the loin is much cheaper & IMHO just as good as a tenderloin. I think I would just marinate it & grill it.
Al
Most folks around me call bacon from butt Buckboard. I’m a big fan and usually do a bunch in the winter.Here is an ideer.... Now, you just have one, they usually come two to a pack?
You could pastrami it. If you cure it with some pickling spices and maybe garlic.... essentially you have corned pork (like corned beef). Next, you season it with pastrami spices and let it sit for 12 or 14 hours in the fridge. Then smoke it. Now it's pork pastrami. You need to be careful because when you pastrami a brisket flat, or a rump roast a finishing step is in order like a steam or pressure finish. A tenderloin is naturally tender, so maybe a short wrapped finish with some broth. Pastramied pork makes a wonderful sandwich.
Out West we call it Buckboard bacon, or Pioneer bacon, but basically the same product.
Most folks around me call bacon from butt Buckboard. I’m a big fan and usually do a bunch in the winter.
I brine-cured two tenderloins, applied a pastrami spice and smoked it last night. Problem is, I didn't soak it after the brine for nearly long enough and it is waaayyyy too salty. Seems like a soaking now would ruin the pastrami rub -- any way to salvage what I have?
Morning... What was your recipe...
When using salt etc. I weigh out 1.75% Kosher salt and add cure#1 at 0.25%... For me, it's the perfect salt amount and no soaking required...
I'm speaking of any recipe.... If you brine meat, follow this method...
weigh the meat, weigh out water that's 1/2 the weight of the meat.... add 1.7% salt, 0.25% cure#1 and 1% white sugar based on the TOTAL weight....
That's a starting point for your future brines... Inject the brine into the meat as much as it will hold and place the meat in the remaining brine... Refer for about a week.... DO NOT soak... lightly rinse only... wire rack in the refer for a day or so then smoke as you would....
Dave, I'm curious where the suggestion to use 1/2 the weight of the meat for your weight of water came from? Say I'm making corned beef with a 4 pound brisket flat, I'm not sure 2 pounds of water will cover the meat in my brining bucket, so I may need more water.I'm speaking of any recipe.... If you brine meat, follow this method...
weigh the meat, weigh out water that's 1/2 the weight of the meat.... add 1.7% salt, 0.25% cure#1 and 1% white sugar based on the TOTAL weight....
That's a starting point for your future brines... Inject the brine into the meat as much as it will hold and place the meat in the remaining brine... Refer for about a week.... DO NOT soak... lightly rinse only... wire rack in the refer for a day or so then smoke as you would....
Dave, I'm curious where the suggestion to use 1/2 the weight of the meat for your weight of water came from? Say I'm making corned beef with a 4 pound brisket flat, I'm not sure 2 pounds of water will cover the meat in my brining bucket, so I may need more water.
Here is what I do, and please critique:
1. Weigh the meat - check
2. Weigh the water - check
3. Select whatever aromatics you like, and weigh them - check
4. Using the weight of the meat.... calculate the salt and sugar based on your personal threshold. (for example 1.7% salt and 1% sugar) then add that combined weight to the weights of 1, 2, and 3 to arrive at a total weight (meat, water, and 'other' ingredients). - check
5. Add cure#1 at a rate of 1.13 grams per pound of total weight because you need the correct weight of cure #1 in your mix of meat, water and ingredients so it can do it's job. - check
6. Inject this curing brine on meats > 1" in thickness and use the remainder as a cover brine (immersion brine). - check