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  1. #1
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default Cold smoked, dehydrated tenderloin

    Wow, this one is really old !

    Cold Smoked, dried Pork loin

    Picked up a couple of pork loins so I decided to cold smoke and dehydrate them to snack on during an aperitif.

    Put them in Mad Hunkey's pork brine for a little over 14 hours, then cold smoked them for 5 hours with a mixture of Maple dust, and Pear & Peach sticks.
    Cold Smoking temperatures were : Minimum - 73F, Maxi - 88F, Ave - 82F.

    Dehydrated for 24 hours.

    The victims :


    After brining, cut in half and in the cold smoker :


    Smoked :


    Ready for the dehydrator :


    Another view :


    Smoked and dried :


    Sliced and vacuum packed :


    The ends were too small so I kept them on the side - they somehow disappeared just after I took the picture ?!?!?
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  2. #2
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    That sure looks good Cal. What is the texture like? Is it still pretty tender even after dehydration?
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  3. #3
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,714

    Default

    Well. That's interesting and looks good. Not your typical jerky made here.

    Thanks Cal!!!
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  4. #4
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    What are your plans for using this or do you just eat it as is?
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  5. #5
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    It is still tender, it is not dried enough to really be jerky.

    I use it when I make a dish that calls for what we call "smoked salt pork", soups, sauerkraut, etc.
    I also eat it cut in small squares as a munchie to go with a before dinner drink. I even eat it on a sandwich ! Love the stuff !
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  6. #6
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,053

    Default

    Most interesting stuff. Sounds really good to me. I'll be right over as soon as the bridge gets fixed.

    Sent from my SAMSUNG-SM-G870A using Tapatalk
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



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