Skinless Turkey Breast and a Pork Tenderloin

[g1956j]

20150613_174507.jpg

• g1956j
• Jun 14, 2015

This is my turkey breast and a small pork tenderloin.

Soaked in pop's brine for 24 hours.

Smoked in my digital MES 30 to an IT of 165 using hickory and cherry chips.

 

[driedstick]

Looks good how did it turn out?? and 

 to the forum glad to have ya.

A full smoker is a happy smoker 

DS

 

[g1956j]

Both Tasted Great.

I took a sample pack of the turkey in to work and everyone said better than store bought.

Nice simple process, soak 24 hrs, smoke at 225 to an IT of 165.

I have more pork tenderloins with a dry cure on them going in the smoker this Wensday - was going to do this comming Saturday, but I forgot about the formula, (1 day for every half inch thickness cure time), so I am pulling out early.

Can you over cure?

Will have to do a fry test I guess.

Will post pics later this week.

Thanks GJ

 

[driedstick]

 
Both Tasted Great.

I took a sample pack of the turkey in to work and everyone said better than store bought.

Nice simple process, soak 24 hrs, smoke at 225 to an IT of 165.

I have more pork tenderloins with a dry cure on them going in the smoker this Wensday - was going to do this comming Saturday, but I forgot about the formula, (1 day for every half inch thickness cure time), so I am pulling out early.

Can you over cure?

Will have to do a fry test I guess.

Will post pics later this week.

Thanks GJ

try this link for a guideline to brining it should help http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

I know you  are new here and great question, that search bar at the top works great and if you can't find what you need just ask us we will be more than willing to help you out. 

Good luck and let us know 

DS 

 

[g1956j]

These are thie pics I of my pork tenderloins.

 

[g1956j]

 

[g1956j]

 

[g1956j]

wish I could remember how I posted the pics in the first post