Morton TQ Dry Cured Pork Tenderloins on MES

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twoalpha

Smoking Fanatic
Original poster
Nov 20, 2014
528
203
Lexington, NC
Just had to due another batch of Pork Tenderloins and work on different seasoning rubs. All were great and all were taste winners. Used BPOG, BPOG and ground mustard, Jeff's rub, Emerils essence. Toothpicks for tracking different rubs.

They were all Dry Cured with Morton's TQ in refrigerator for 8 days. Smoking on MES using Hickory/Apple pellets in the AMNS, Finished IT was 147. This makes for some good snacks for the Daytona 500 today and for sharing with family and friends.

Larry

Close up showing cure results.


Ready for the MES


Finished and ready for tasting and packaging.

 
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Nice !  Looking Good, be watching for the slicing

Gary
 
Hey David, you getting any of that bad weather up there ?

gary
 
Fantastic Looking, May have to give Emeril's a try     
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Gary
 
Those look Great, Larry!!
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I never cured Tenderloins----I Always do Loins for CB, but I may have to try some-----Those look Mighty Tasty!!!
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Bear
 
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