AZ Barbeque.com
BBQ Related Topics => BBQ Recently? Post Pictures and Tell us what you cooked. => Topic started by: chefrob on March 21, 2014, 08:06:30 pm
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azcharlie pm'd me ironically on curing info and I had 2 cured pork tenderloins smoking today.
cured after 7 days with cure #1 and my spices.............
(http://i3.photobucket.com/albums/y67/robertiqbal/smoked%20food/IMGP2768_zpsd4f73bf3.jpg)
i'll cold smoke them for about 4 hrs.......
(http://i3.photobucket.com/albums/y67/robertiqbal/smoked%20food/IMGP2769_zpsee8aa78f.jpg)
then i'll fire up the gas and bring them up to 140-145 and this is the result............
(http://i3.photobucket.com/albums/y67/robertiqbal/smoked%20food/IMGP2772_zps28fc99e7.jpg)
even managed to fire up a yard bird too!
(http://i3.photobucket.com/albums/y67/robertiqbal/smoked%20food/IMGP2774_zps5fe8bc49.jpg)
thx for stopping by..........
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Looks good, Robert. Do you have any photos of the sliced C.B. to share? I'd love to see the color of the cure. :P
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not a good pic but here it is:
(http://i3.photobucket.com/albums/y67/robertiqbal/smoked%20food/IMGP2779_zps1d55e1b2.jpg)
it is actually a little deeper red then what the pic shows since i pulled it around 142 or so...........great for snacking!
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Perfection! :P
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thx, I've done a few in my time.... ;) ;)