Pork Tenderloins

Discussion in 'Smoking Bacon' started by walking dude, Feb 19, 2008.

  1. walking dude

    walking dude Smoking Guru SMF Premier Member

    anyone tried curing and turning these into c bacon........i know they taper to bout nothing on one end........maybe fold it over and tie it so the meat is the same thickness throughout?

    any ideas greatly appreciated

    TIA
     
  2. desertlites

    desertlites Master of the Pit OTBS Member

    Ya WD thats what I used on my canadian bacon it turned out great!I used buckboard cure and tied it up with butcher string to keep it formed.Made a trip to my local store this AM. and they had them for $1.88 #-u guessed it-I have a few in the freezer now.anyway makes a great lean bacon.
     
  3. glued2it

    glued2it Master of the Pit

    I've cured them for ham but not bacon. I guess the only difference is for bacon you would cold smoke and fry.
     
  4. walking dude

    walking dude Smoking Guru SMF Premier Member

    those are TENDERLOINS??????

    i am not talking bout LOINS............the small taper to one end/two to a pack kind of tenderloins........

    or are those center cut loins?
     
  5. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    I think I saw Glued's stuff on another post. Yes they are tenderloins. Some big a** ones but they are tenderloins. The ones by me are much narrower.
     
  6. desertlites

    desertlites Master of the Pit OTBS Member

    yup WD thats what I was talking bout-seems your meat is smaller in them parts?
     
  7. walking dude

    walking dude Smoking Guru SMF Premier Member

    its hormel........i need to find a butcher i guess., that just doesn't do custom werk......butchers.....TRUE butchers, are getting scarce round here...........and i LIVE in the pork capital of the world.........go figure
     
  8. desertlites

    desertlites Master of the Pit OTBS Member

    You my friend need to find a rural local farmer that butchers & sells his own grown meat.Theres a place up around Phoenix called the pork shop-ex Iowian that still gets his pork from there-I used to shop there &still do for certian things,anyhow find a pork & beef person that does that kinda thang,I bet there everywhere there.
     
  9. smokyokie

    smokyokie Smoking Fanatic

    Jeremy, are they really as big as they look or is it just the camera angle?

    by my approximate calculations the hog would've had to wiegh in somewhere aroung 3000# to yeild tenderloins the size of loins.
     
  10. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Looks like a nice , CLOSE shot of some fine smoked pork tenderloin to me Glued .... great job ,they make excellent backbacon [​IMG][​IMG][​IMG]
     
  11. tsulcoski

    tsulcoski Smoke Blower

    Very nice, will eat real gooooooood
     
  12. glued2it

    glued2it Master of the Pit

    I somehow overlooked the rest of this thread [​IMG]

    I gues it's just the camera angle. The cutting board is 20"x14"

    These tenderloins do look big but they are everyday run of the mill tenderloins cryovaced from sams.
     

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