Cured Pork Loin and Tenderloin

Discussion in 'Pork' started by hoity toit, Aug 10, 2016.

  1. hoity toit

    hoity toit Master of the Pit 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
















     
    bearcarver likes this.
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great HT !![​IMG]----[​IMG]

    I never did Tenderloin, but that looks Great Too!![​IMG]

    Nice Job![​IMG]

    Bear
     
  3. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty!
     
  4. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    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
     
  5. smokeymose

    smokeymose Master of the Pit

    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
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Nice job HT!

    Looks delicious!

    Al
     
  7. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Looks great from here, I love that kind of meat.

    Thanks for the pics and great job on the loins!

     
  8. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    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
     
  9. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Thanks for the kind words. Im am slicing them today and will update everyone with some pictures of them sliced. Not too sure on thickness on the Canadian Bacon, I am thinking 1/4" or a little thinner should be ok.

    HT
     
  10. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Here are some sliced pictures from today. I will do this one again for sure.

    Thanks for looking and all the kind encouragement. We like positive people !   - HT aka Dexter







     
    dirtsailor2003 likes this.
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great, HT !![​IMG]

    Great Breakfasts & Sammies are in your near Future!![​IMG]

    Bear
     
  12. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    You got that right Bear ! Thanks. I don't thing it will last long around here. May also be used to barter and bribe.....hahahaha rof.
     
  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Oh my. This looks marvelous!

    Disco
     
  14. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    CB looks great!
     

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