Smoked and Broiled Pork Tenderloin
|Pork tenderloin||1000 g||2.2 lb|
Ingredients per 1000g (1 kg) of meat
|garlic||20 g||6 cloves|
|paprika||10 g||5 tsp|
|water||1 liter||1 qt|
- 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
- Remove any film and alfresco fat. Abode 1 kg tenderloin in 0.5 l abating band-aid and cure for 3 canicule in refrigerator.
- Drain for 6 hours.
- Make a blind bend 3 cm (1") at the thicker end.
- Crush garlic and add with paprika to 1 liter od water. Accompany to a boil, again dip tenderloins for 30 abnormal in the solution.
- Hang for 1 hour to dry.
- 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.
- Cool in the air to
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.