Cured Smoked Beef Tenderloin

[Shawn W]

A while ago I bought some cured smoked beef tenderloin from a butcher shop that does in house curing and smoking so I decided to try and make my own. You can see the store bought stuff here in this brat hot tub cook pic:

Here are my results after a 15 day equilibrium brine cure and smoking:

The flavor and texture is awesome! I was really pleased. Here it is all packaged up (6lbs):

I'm giving half of it away for Xmas gifts

 

[Pat G]

I bet that tastes great.

 

[ChuckO]

I'm giving half of it away for Xmas gifts

I'll PM you my addy Looks fantastic

 

[CaseT]

Looks Tasty! Like dried beef, makes good sandwees with a bit of mustard!

 

[Andrew F]

This tread is useless with out recipe and how to!

looks really good.

 

[Shawn W]

This tread is useless with out recipe and how to!

looks really good.

I used this calculator, 3000g meat plus 1000g (1 litre) of water for the brine. That`s the brine recipe. 5 days per inch of thickness worked well for tenderloin.

http://www.diggingdogfarm.com/page2.html

Smoked at 200F until 145F internal. This gives a slightly dry finish which is what I wanted.

 

[Shawn W]

Looks Tasty! Like dried beef, makes good sandwees with a bit of mustard!

Roger that!

And I`m using it to make appies. On crackers with artichoke garlic Parmesan asiago dip and rolled up with hot pickled asparagus.

and here it is on breakfast sandwich:

 

[Cliff Bartlett]

I'd give that one a 10 Shawn. That looks so darn good!

 

[TonyUK]

 

[Mark B]

Nice job Shawn. Looks tasty.

 

[Barb D]

Shawn, that is absolutely fantastic. It all looks so yummy, I'll take a plate of each.

 

[Robert-R]

Super! Good job & thanks for the post. Would love a few of those appetizers.

 

[Shawn W]

A curious thing happened to this product I didn't expect. After vac packing the slices were rather stuck together and took some effort to separate with a thing pairing knife. To do it again I would vac pack chunks, then slice after opening.

I took some to a Christmas party for 20 people and it was very well received. We hammered 4 packages. Instead of pre-making appies I just served the slices in a tray along with fake crab chunks, dill picked green beans, spicy pickled asparagus, cherry tomatoes, smoked cheddar and garlic Parmesan Asiago artichoke dip along with crackers.