Jeff H
Full Fledged Farker
- Joined
- Jul 13, 2015
- Location
- Cincinnati, OH
This story started about a week ago, I had a 5 lb loin in the freezer and wanted to use it up.
Only cure I could get locally was Morton's Tenda Quick so I went with it and followed the morton recipe- 1Tbsp Tenda Quick and 1tsp sugar per pound. Pretty simple.
All rubbed down with the cure and into the fridge for 4 days.
Rinsed off and back in the fridge for 24 more hours to dry out.
On to the smoker at 250-260 with Apple and a little oak.
Pulled them at 145 degrees and let them rest for 30 minutes.
No real smoke ring, but I intentionally wasn't trying for that super smokey flavor. This is just about perfect for breakfasts.
Already looking forward to the next one.
Maybe I'll try curing a turkey next time. That would be interesting.
My only comment is that I would like it to be a bit less salty. Maybe just a little less Tenda Quick than recommended next time.
Only cure I could get locally was Morton's Tenda Quick so I went with it and followed the morton recipe- 1Tbsp Tenda Quick and 1tsp sugar per pound. Pretty simple.
All rubbed down with the cure and into the fridge for 4 days.
Rinsed off and back in the fridge for 24 more hours to dry out.
On to the smoker at 250-260 with Apple and a little oak.
Pulled them at 145 degrees and let them rest for 30 minutes.
No real smoke ring, but I intentionally wasn't trying for that super smokey flavor. This is just about perfect for breakfasts.
Already looking forward to the next one.
Maybe I'll try curing a turkey next time. That would be interesting.
My only comment is that I would like it to be a bit less salty. Maybe just a little less Tenda Quick than recommended next time.