Pork tenderloin was at the meat market/butcher shop today and a staff member was slicing up a pork t

[George L]

her shop and it tasted pretty much like ham! That is what I want to achieve! Any recipes for a brine and wood/ smoking suggestions?

 

[crazymoon]

GL, Sounds like maybe it was a loin and had been brined and smoked to make Canadian bacon?

 

[George L]

GL, Sounds like maybe it was a loin and had been brined and smoked to make Canadian bacon?

No, it was a tenderloin, But, won’t agree with Bacon, it definitely tasted like a Smoked Baked Ham!
My Goal is to do the same thing.
Quest continues!
Thanks for the reply!

 

[bmudd14474]

If it tasted like ham then it was most likely cured.

 

[George L]

If it tasted like ham then it was most likely cured.

Agree, and now I would like to get to know how to do that!
That’s why I came here, Hoping someone can help me out!

 

[bmudd14474]

Agree, and now I would like to get to know how to do that!
That’s why I came here, Hoping someone can help me out!

George check this out. https://www.smokingmeatforums.com/threads/canadian-and-buckboard-bacons.277220/#post-1849151

 

[mosparky]

I doesn't have to be a certain cut to get that ham flavor. Follow the directions in the referenced link, only with a tenderloin and good things will happen. Matter of fact, I saved one done with tenderloin.

https://www.smokingmeatforums.com/threads/dry-cured-pork-tenderloin-on-mes.177187/

 

[mosparky]

I will add that if you can"t access Tenderquick, this can also be done with Cure #1. For Cure #1 I would highly suggest you consider using Pop's Brine for the curing process. Cure #1 use requires much smaller amts than TQ therefore making it much more difficult to evenly apply. Mixing it in a brine fixes all that.
https://www.smokingmeatforums.com/threads/pops6927s-wet-curing-brine.110799/

Remember with either Cure #1 or TQ the meat needs to be cured in the 34-38 degree range or the cure don't work well if at all.