9 or 10 days to go :)

[reinhard1]

Have a plastic container just like that.  Perfect for a half a loin.  I do use it for fish now and have a bigger one for pork since I smoke hocks also ect.  That CB will turn out great!!! good luck.

[JP Z]

Ok, so it ONLY took me 10 hours in the smoker.  I think the batteries in my thermo were going so I couldn't always watch the ambient......but hey it got done!

[eyeguy 54]

at 225?  thats a long time! 

[JP Z]

160 to 225 I've found.  We will see....worse case is Pork Loins are back on sale at Cub.

[reinhard1]

Ya, that is a long time.  What was the internal temp when you pulled it?  Sheet happens sometimes.  If they turned out bad, Cub still has them on sale till Saturday for 1.99 lb.  Got a couple more today.  good luck.

[eyeguy 54]

gotta get that smoker up to 225 steady. 

[JP Z]

Yeah, I think the fact I put them straight out of a cold Fridge didn't help my situation.  Temp was around 155 ......kinda fell asleep in between cooking.

Ok, I lopped an end off to try....this stuff is good.  Nice and Hammy!  Just need to figure my smoker better, or maybe even get a new one

[bobberineyes]

Don't feel bad jp z, I'll see ya at cub when I'm picking up another one. Turns out after opening  mine yesterday for the brine, package says whole tenderloin. ..so now I don't have 2 loins, I have four thin loins brining.  Which still might not be so bad, Reinhard tells me to cut the brine down, I might try to slice it like bacon in the end...live and learn I guess. 

[reinhard1]

Bobberineyes, pull the tenders at 150 internal.  Then slice them at a slanted angle against the grain.  This will give you larger slices with those tenders.  Dont slice them until the tenders rest in the fridge overnight.  Slice the next day.  good luck.

[bobberineyes]

Will do, I'll have four slivers to experiment with so I'll let you know how good or bad this ended. 

[reinhard1]

When are you going to smoke them Bobber?  good luck.

[bobberineyes]

Probably Sunday afternoon, depending on how the vikes are doing. Have sausage  and jerkey going  Friday and Saturday .

[reinhard1]

Two boneless loins around 5 pounds each in the brine  [deer camp bound].  good luck.

[JP Z]

I also have another 5lb loin in the brine....shooting for sub 10 hours on the smoke this time

[bobberineyes]

Well, I'm going to call this round 5 or 6 days..lol since I had to pick up tenderloins by accident.  Wanted to do 5 but was too busy smoking other stuff and went 6, turned out super tasty,  not too salty at all. Figured since they were thinner I would smoke em at 200 instead,  after the first hour they were already at 100° so I kicked it up to 250 to get some better color. For grabbing the wrong product it turned out well...thanks for recipe Reinhard! !!  And you as well  eyeguy  for starting this thread....

Edited September 22, 2015 by bobberineyes

[reinhard1]

That's awesome!!!  Great work on your part.  Tasty stuff!!!! good luck.

[ThunderLund78]

I like the idea of slicing it lengthwise.  Nice work!

[reinhard1]

Well 9 day's later I smoked them at 225 this time and left them in the smoker for 5 1/2 hours until the internal was 150 deg.  I used Cherry pellets in the AMPS tube smoker in my smoker.  I just wanted to not add chips in the tray every so often for this.  Letting them cool down right now.  Put them in the fridge for overnight and take care of them for the freezer tomorrow.  Going to deer camp.  good luck.

 

[reinhard1]

Left the Canadian bacon In the fridge overnight.  Today I will pack it in vac packs for the freezer, ready for deer camp.  good luck.

 

[eyeguy 54]

nice!  just put 2 in the smoker 5 minutes ago.    fridge later then vac pack in the morning. made another batch of salsa also today.  getting rid of the coyote blues. 

[reinhard1]

Awesome!!  good luck.

[eyeguy 54]

this stuff doesnt last long!

 

[eyeguy 54]

makes my big fork look small lol  slice in the a.m. 

[reinhard1]

Everyone can see why this doesn't last long!!  My neighbor dropped off a couple of loins for me to smoke LOL.  I'm talking him into buying his own smoker and he's taking the bait.  good luck.

[JP Z]

I think I will pull mine tonight and let sit to hit the smoker.  It's a couple extra days in the brine but shouldn't matter.  Just rinse it a little extra.