Smoked and Broiled Pork Tenderloin

Smoked and Broiled Pork Tenderloin
MeatsMetricUS
Pork tenderloin1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
garlic20 g6 cloves
paprika10 g5 tsp
water1 liter1 qt
Instructions
  1. Curing solution, 25 deg SAL, (6 Be): Salt, 30 g (5 tsp), Cure #1, 4.5 g (3/4 tsp), Sugar, 5 g (1 tsp), Water, 500 ml
  2. Remove any film and alfresco fat. Abode 1 kg tenderloin in 0.5 l abating band-aid and cure for 3 canicule in refrigerator.
  3. Drain for 6 hours.
  4. Make a blind bend 3 cm (1") at the thicker end.
  5. Crush garlic and add with paprika to 1 liter od water. Accompany to a boil, again dip tenderloins for 30 abnormal in the solution.
  6. Hang for 1 hour to dry.
  7. Apply hot smoke 45-60 C, 113-140 F, for 80-90 min, again broil for 20 account at 80-85 C, 176-185 F. The tenderloin should ability 60-70 C, 140-158 F centralized meat temperature and be of the ablaze amber color.
  8. Cool in the air to
Notes

There are additionally algid smoked versions area meat is not adapted at all, but algid smoked for 12 hours or longer.

Common copse for smoker is alder, beech and bake-apple copse like blooming and apple.

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