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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 - 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 ?!?!?
Cal 
Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet
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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

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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
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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
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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
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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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