HELP with smoked tenderloin

Discussion in 'Pork' started by bryantom, Mar 26, 2016.

  1. I would like to make a tenderloin like what you get when you get a jerky sampler.  here is a link to what I'm talking about.  http://www.nbsmokehouse.com/Item/Details?item=1897&id=    

    Can someone help me out with this?


    I hope the picture loaded.  this is what im trying to make.
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    10 days in Pops Brine below will cure the meat. Remove the Tenderloin and add a light coating of cracked black pepper. Place the meat in the refer, on a rack uncovered, for 24 hours or in front of a fan for 1-2 hours to form a pellicle. The pellicle is a dry but tacky layer of protein on the surface of the meat that the smoke sticks to. Smoke with Hickory at 165-175°F until the Internal Temp (IT) reaches 145°F and you are good to go. It will be ready to eat as is or pan fry slices, just to heat through, and serve as desired...JJ

    http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine
     

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