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Smoked Cured tenderloin

JJS

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So I usually make Canadian bacon with whole loin, had these in the freezer and needed room, cured them for 9 days (wind issues) and cold smoked for 4 hrs until the damn wind kicked up again...... turned the burner on to 170 and finished it off with 4 more hrs of smoke to 150 IT.

Due to weather conditions (and future weather conditions) I didn’t let it form a pellicle just threw it on the smoker.

Time to let it rest for a few days and slice up thin for some pizza and other goodies
 

GaryHibbert

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I'm pretty sure that it will be good eating. Sliced and on a pizza will be delicious.
Must have been a heck of a wind storm--no damage I hope.
Gary
 

JJS

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I'm pretty sure that it will be good eating. Sliced and on a pizza will be delicious.
Must have been a heck of a wind storm--no damage I hope.
Gary
It’s been 15-20 mph winds since sat afternoon, I got home today and it was dead calm...... then it kicked up again shortly into the cook. I live on a damn hill that if it’s not the highest point in the county it’s close so there is almost always some wind but the last several days have been very problematic for the smoker.
At one point while cold smoking the smoke was rolling out the bottom of the smoker, that’s when I fired up the burner to get it flowing the right direction.

A bad day at the smoker beats a good day at work any day!
 

indaswamp

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I usually put a little heat to my CB too...finish to 145*INT.
 

gmc2003

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It all looks really good to me.

Point for sure
Chris
 

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