Juniper smoked Pork Tenderloin.

[Wolgast]

I got some juniper logs from Emilies grandpa. And after looking around in This thread i tryed to smoke some lunch meat. Nothing fancy,trimmed the loin,salted it and then put it in a plastic bag for a few hours. Rolled it in black pepper and onto the grill.

I used 1 big peice of Juniper wood(thats how i want my lunch meat - Smokey)


Temp around 170-200 for about 2½h. Pulled @ 147 internal.


After a 1h rest. Great smoke flavour,and a decent salt level thru out.


Added a few more unlit and let the grill get hot,meanwhile we made some Juicy luicy burgers.

Fried bacon,cheese and a toutch of sriracha makes some really good filling for these JL´s.


First flip:


Ready to eat:


Even though i dident wanna slice one in half(they tend to be a bit hard to eat after thats done)

I felt i had to...So enjoy(i know i did)


*edit* = Well so what did i think of the Juniper smoke? I really like this type of flavour. As Geir stated Scandinavians have smoked with juniper for a long time. And i have eaten alot of it during the years(but this is MY first try). Mostly Sausages smoked over twigs of juniper. And that is still something i have to try. But the logs i have in the basement will be used for lunch meat. Im thinking turkey next time.

And a BIG thanks to everyone that took the time to respond to my other posts(no need to bump it when there is so many new posts around)

Untill Next Time - Take Care!

 

[Mike Coffman]

Everything looks amazingly delicious! Great job!

 

[Joe InJersey]

I like the outcomes of both of those cooks. I was never a fan of the Juicy Lucy because of the need to bring the temp up past medium rare. After that pic, I need to try it at least once!

 

[Gary H. NJ]

Thanks for a great tutorial Daniel. I'll have to get my hands on some juniper and try it. Cheers M8!

 

[Bill W. Michigan]

Daniel I don't know if it's the food or your photography skills but it seems as if each one of your posts keeps getting better, and better, and better.

 

[Bob Correll]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill W. Michigan:
Daniel I don't know if it's the food or your photography skills but it seems as if each one of your posts keeps getting better, and better, and better. </div></BLOCKQUOTE>
Word! as Mr Wolgast would say

Daniel, here is what I had to say on that thread:
"Just my opinion, but the thought of any evergreen for smoke gags me."
But I'd sure try some of your juniper loin, if I had one of your Lucy's nearby in case I didn't like it

Cheese on a cheese stuffed burger, gotta love it!

 

[Mark Skeet]

I'd try a sandwich with that loin for sure! That JL looks awesome too.

 

[Jim Lampe]

Daniel, the tenderloin looks FANTASTIC!
Juniper can't be all that bad, it helps make my gin my gin

Someday, I dream of making juicy lucys just like you do Danny! They look Awesome Too!!
Is it spinach or basil on the love apple slices?

 

[A Moe]

I live in the area that claims to have invented the Juicy Lucy. Now I have to fly oveer to sweden to Try the best. ha ha ha. Great lookin burger and loin.

 

[Ed M.]

Fantastic looking tenderloin and juicy lucy burgers, Daniel!

Photos are top notch once again. I gotta quit licking my computer screen.

 

[Gary H. NJ]

The red cedar/Easter juniper is native around here. I could try smoking with that the next time I make bacon.

 

[Bob Correll]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary H. NJ:
The red cedar/Easter juniper is native around here. I could try smoking with that the next time I make bacon. </div></BLOCKQUOTE>
We own a small, rural piece of property with several hundred Eastern red cedars.
No smoke from them will ever touch my Weber hoods, but maybe I should be promoting it as a smoke wood.

 

[Steven A]

Really nice. The only juniper that I have ever seen was small brushy bushes that wouldn't produce any logs. I'm going to try to get my hands on some bigger pieces. Maybe online somewhere?

 

[Mike P.]

There ought to be a law about how good food can look on a website. I think you just broke it!

 

[Michael C.]

Wow! That looks so good!!!!! Very tasty!!!!

 

[Geir Widar]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steven A.:
Really nice. The only juniper that I have ever seen was small brushy bushes that wouldn't produce any logs. I'm going to try to get my hands on some bigger pieces. Maybe online somewhere? </div></BLOCKQUOTE>

You'll have no problems using the thin branches from the bushy type. That's the type that I/we have used for centuries, leaves, berries and all. You'd want to put the in water first, though. A couole of twigs goes a long way, together with some mild smoke wood. Let's say three to four handfulls of chips. More than enough for let's say a bacon smoke. Use foil packs if you like.

 

[John Solak]

Everything looks great but that last pic of your burger cut in half is outstanding!

 

[Jeff Andersen]

Wow! That is an awesome cook Wolgast. I also love smoking with juniper. I just made some beef back ribs and chicken last Saturday using hickory and juniper. It was outstanding. I love the juniper mixed with other woods. Bacon coming soon using the hickory/juniper combo. Photos to come.

 

[Arwin]

That's a great hungry-making post! Outstanding!

 

[Jon Des.]

Magnificent tenderloin and the juiciest lucy that I've ever seen. Well done!