Dry Cured Pork Tenderloin on MES

Discussion in 'Pork' started by twoalpha, Feb 1, 2015.

  1. twoalpha

    twoalpha Smoking Fanatic

    This makes a great snack for the game today. Caught some under inflated priced pork tenderloins last week and set out to have them ready for today. Followed Bearcarver's advice and results were great. These won't last long and will be making more.

    Pork Tenderloin about 1 Lb. each    
    1/22/2015.4 oz. Tender Quick/Lb.2 Tsp brown sugarDry cure
    1/30/2015Remove from cure and rinse. Coat with seasoning and back in refrig. Overnite uncoverd.
    1/31/2015Set out to from pellicle  
    1 Lb. ea X 4Hickory/Apple    
    StartMES 150Maverick 1 on top  
    1 HourMES 150113  
    2 HourMES 150124  
    3 HourMES 150124  
    4 HourMES 150120  
    5 HourMES 160122  
    6 HourMES 170131  
    7 HourMES 190133  
    8 HourMES 200140  
    9 HourDone147  

    Seasoned and ready for the smoker

    Nice cure

    Finished and ready for the game

    Last edited: Aug 7, 2015
    hoity toit and bearcarver like this.
  2. [​IMG]

    That looks GREAT!

    Happy smoken.

  3. tropics

    tropics Smoking Guru SMF Premier Member

    Nice job on the loins
  4. Nice, Looks Great

  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Job, Larry!![​IMG]

    Great Post!!-------------[​IMG]

    Awesome snacks for sure!![​IMG][​IMG]

  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I could use some of that!

    Great smoke.

  7. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Man that is awesome. It is now on the to do list Thanks a bunch.

    Dexter (HT)
  8. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    What seasoning did you use ???? curious because it looks so good. ^POINTS[​IMG]
  9. twoalpha

    twoalpha Smoking Fanatic


    There were two different seasonings used in this post when I looked back on my records, our favorite seems to be McCormick Garlic Pepper seasoning that comes in its own grinder from the store and is the heavier coating, other was some McCormick Black and Red Pepper blend "Hot Shot" used very sparingly.

    The dry cured tenderloins after smoking are sure tasty and hard to beat with about any seasoning that you like.

    How was your deer hunting this year?

    Thanks for the point.

  10. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    I have not been yet, waiting for it to get cold here. We only have about 5 weeks left of season so I better get on the ball. There are 4 tenderloins in the cure position in my refrig right now. I have some seasoning called Slap-Yo -Momma  ( a coon-ass seasoning)  I plan to use on 2 of them and will use something else milder on the other 2.

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