Dry Cured Pork Tenderloin - Smoking Meat Forums
2015年11月21日 · For me this a test-run of dry cured pork tenderloin to see if I'd enjoy it before doing up a larger batch and giving it away to people without even trying it. Day #1 (Prep day): Yanked a pack of two pork tenderloins out of the freezer, weighed in at close to a pound each (one a few grams over, one a few grams under), measured out the TQ and ...
Cured and Smoked Pork Tenderloins/Fillets. - Smoking Meat Forums
2020年2月23日 · I cooked 6 tenderloin in the smoker today. Dry cured 4 Pork tenderloins/Pork Fillets for about 16 days, also did two not cured which were marinated one in Soy sauce and another in worsty sauce for 24 hrs. Seasoned one cured loin with pork rub. (Was awesome, will do it again) Smoked for 8 hours @180f, pulled out at 150f internal. Aust Prices.
Dried Cured Pork Tenderloin question. - Smoking Meat Forums
2021年7月12日 · Cut a pork tenderloin in half and followed Umai directions for dry cured . Used cure 2 . Like said above the bags would not vac and seal . So I wrapped the bags around tight and covered with netting . Weighed and into the fridge . Was a slow go . Seemed to take forever to start losing weight . I pulled the first one at 30 % . Not even close .
Air dry cured pork tenderloin - Smoking Meat Forums
2017年12月23日 · I have dry cured sausage/pepperoni before using recipes from books, on-line etc., but have never attempted a whole-muscle dry cure. When you specify 3% salt and .25% cure# 2, do you mean you would add salt and cure #2 equaling 3% and .25% respectively of the the weight of the meat/item to be cured?
Curing a Pork Loin - Smoking Meat Forums
2012年11月17日 · They call it brine-cured smoked pork chops. It was hot smoked to 150. To serve they sliced in 3/4 inch chops the next day and warmed on the grill. Sounds to me like a thick slice of canadian bacon. I am starting with a 5 pound pork loin. I only use #1 as cure. Any suggestion how much #1 to use and how long is best to brine?
Looking for a cured pork tenderloin recipe - Smoking Meat Forums
2019年9月29日 · Hi All, I'm looking to cure and smoke 4 pork tenderloins. A closed down butcher shop in town used to smoke them and I think they were a bit more firm and dry than Canadian bacon. Nice texture, great cold, they were aways a nice addition to a charcuterie board with good mustards and pickled...
Canadian Bacon, how long to cure tenderloins?
2007年3月29日 · I found the post in here by Salmonclubber, he used High Mountian BBB cure on pork loin for 7 days, I used tenderquick on mine both times I've done it. Brine cured for 7 days and smoked with apple chips till temp reached 145. Dry cured 7 days and smoked with hickory to 145. Both were great !
Dry Cured Pork Tenderloin on MES - Smoking Meat Forums
2015年2月1日 · Pork Tenderloin about 1 Lb. each 1/22/2015.4 oz. Tender Quick/Lb. 2 Tsp brown sugar: Dry cure: 1/30/2015: Remove from cure and rinse. Coat with seasoning and back in refrig. Overnite uncoverd. 1/31/2015: Set out to from pellicle Weight: Chips 1 Lb. ea X 4: Hickory/Apple Start: MES 150: Maverick 1 on top 1 Hour: MES 150: 113 2 Hour: MES 150: 124 ...
Cured tenderloin 2 ways - Smoking Meat Forums
2024年2月14日 · Decided to cure some Canadian (loin) bacon. Well don't have the space to deal with a full loin so picked up tenderloin package on sale for a great price. Dry rub at 1% total salt with cure #1 and no sugar or any other spices (to start). About 3 weeks later, I …
Cured Pork Loin and Tenderloin - Smoking Meat Forums
2016年8月10日 · After 10 days using a dry cure I finished these off in the smoker today. Rinsed and soaked in water several times to leech the salt then pat dried and coated with seasoning (see pictures, no salt), then 130* for an hour then bumped to 185 with smoke to finish off with an IT of 140-145. It's in...