I could never bring myself to cure a beef tenderloin. A pork tenderloin yes.
If you want to cure lean beef, sirloin tip is my preference, as I don't consider it worth much anything else. I have a tip in the freezer and cannot remember why I bought it, except it was on sale.
I haven't picked up beef tenderloin in many years. I prefer them cut into medallions (aka steaks) and cooked to preference. I prefer medium and my wife prefers just a hint of pink. It will be tender unless you grill it to death.
I don't know if it still allowed, but very red meat in cyro pack was a sign of carbon monoxide alternate atmosphere packing.
If you want to cure lean beef, sirloin tip is my preference, as I don't consider it worth much anything else. I have a tip in the freezer and cannot remember why I bought it, except it was on sale.
I haven't picked up beef tenderloin in many years. I prefer them cut into medallions (aka steaks) and cooked to preference. I prefer medium and my wife prefers just a hint of pink. It will be tender unless you grill it to death.
I don't know if it still allowed, but very red meat in cyro pack was a sign of carbon monoxide alternate atmosphere packing.
