2015年11月21日 · For me this a test-run of dry cured pork tenderloin to see if I'd enjoy it before doing up a larger batch and giving it away to people without even trying it. Day #1 (Prep day): Yanked a pack of two pork tenderloins out of the freezer, weighed in at close to a pound each (one a few grams over, one a few grams under), measured out the TQ and ...

2017年12月23日 · I have dry cured sausage/pepperoni before using recipes from books, on-line etc., but have never attempted a whole-muscle dry cure. When you specify 3% salt and .25% cure# 2, do you mean you would add salt and cure #2 equaling 3% and .25% respectively of the the weight of the meat/item to be cured?

2021年7月12日 · Cut a pork tenderloin in half and followed Umai directions for dry cured . Used cure 2 . Like said above the bags would not vac and seal . So I wrapped the bags around tight and covered with netting . Weighed and into the fridge . Was a slow go . Seemed to take forever to start losing weight . I pulled the first one at 30 % . Not even close .

2019年9月29日 · Hi All, I'm looking to cure and smoke 4 pork tenderloins. A closed down butcher shop in town used to smoke them and I think they were a bit more firm and dry than Canadian bacon. Nice texture, great cold, they were aways a nice addition to a charcuterie board with good mustards and pickled...

2020年2月23日 · I cooked 6 tenderloin in the smoker today. Dry cured 4 Pork tenderloins/Pork Fillets for about 16 days, also did two not cured which were marinated one in Soy sauce and another in worsty sauce for 24 hrs. Seasoned one cured loin with pork rub. (Was awesome, will do it again) Smoked for 8 hours @180f, pulled out at 150f internal. Aust Prices.

2024年2月14日 · Decided to cure some Canadian (loin) bacon. Well don't have the space to deal with a full loin so picked up tenderloin package on sale for a great price. Dry rub at 1% total salt with cure #1 and no sugar or any other spices (to start). About 3 weeks later, I …

2015年2月1日 · 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 ...

2007年3月29日 · I found the post in here by Salmonclubber, he used High Mountian BBB cure on pork loin for 7 days, I used tenderquick on mine both times I've done it. Brine cured for 7 days and smoked with apple chips till temp reached 145. Dry cured 7 days and smoked with hickory to 145. Both were great !

2017年12月23日 · Dang, that looks fantastic! I'm definitely going to try this one because I love good charcuterie, and pork tenderloin is so lean that it will help me from gaining the weight the tenderloin loses :D

2016年8月10日 · 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...