Dry Cured Pork Tenderloin on MES

[twoalpha]

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.

Larry

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
3 Hour	MES 150	124
4 Hour	MES 150	120
5 Hour	MES 160	122
6 Hour	MES 170	131
7 Hour	MES 190	133
8 Hour	MES 200	140
9 Hour	Done	147

Seasoned and ready for the smoker

IMG_20150131_082417939.jpg

• twoalpha
• Feb 1, 2015

Nice cure

IMG_20150131_082427504.jpg

• twoalpha
• Feb 1, 2015

Finished and ready for the game

IMG_20150128_191536264.jpg

• twoalpha
• Feb 1, 2015

 

[themule69]

That looks GREAT!

Happy smoken.

David

 

[tropics]

Nice job on the loins

 

[gary s]

Nice, Looks Great

Gary

 

[Bearcarver]

Nice Job, Larry!!

Great Post!!-------------

Awesome snacks for sure!!

Bear

 

[disco]

I could use some of that!

Great smoke.

Disco

 

[hoity toit]

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

Dexter (HT)

 

[hoity toit]

What seasoning did you use ???? curious because it looks so good. ^POINTS

 

[twoalpha]

Hoity

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.

Larry

 

[hoity toit]

 
What seasoning did you use ???? curious because it looks so good. ^POINTS

 
Hoity

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.

Larry

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.