Cold smoked, dehydrated tenderloin

[kingkoch42]

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 - 73°F, Maxi - 88°F, Ave - 82°F.

Dehydrated for 24¼ 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 ?!?!?

[tomshoots]

That sure looks good Cal. What is the texture like? Is it still pretty tender even after dehydration?

[peculiarmike]

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

Thanks Cal!!!

[Vermin99]

What are your plans for using this or do you just eat it as is?

[kingkoch42]

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 !

[PigCicles]

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

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