Cured Pork Loin and Tenderloin

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hoity toit

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
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 the cooling rack now and I am done after 5 hrs. No wind here today and pellets (pecan and hickory) had a little trouble keeping them going. Created my own breeze using a small fan for a while. But anyway here are the final photos from today.

HT















 
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Reactions: Bearcarver
Looks Great HT !!
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I never did Tenderloin, but that looks Great Too!!
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Nice Job!
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Bear
 
 
Looks Great HT !!
drool.gif
----
points.gif


I never did Tenderloin, but that looks Great Too!!
drool.gif


Nice Job!
icon14.gif


Bear
It is a little salty even after soaking in water several times, I think it will mellow out after a couple days. The tenderloins came out perfect for my taste buds. Thanks for the points too !!

HT
 
Looks good! What did you use for the dry cure? I'm assuming the Mrs Dash and Perfect Pinch was just for the cook..
Dan
Tender Quick was all I used on the cure, and correct Mrs Dash and the Garlic and herb was put on overnight before the smoke. I also put black pepper on them Did 2 with Dash and 2 with the other. I am slicing today so will update the pictures.

HT
 
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Reactions: dirtsailor2003
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