Thirdeye's Curse

The Pickled Pig · Nov 4, 2007

Since I purchased enough Hi Mountain cure for 120+ pounds of bacon, I felt compelled to try it on pork tenderloin this weekend. I haven't tasted it yet but it looks fantastic. I think I have enough stock of bacon now to last a while.

swamprb · Nov 5, 2007

Gonna see a lot of BBB in the coming weeks!!

Nice looking Canadian Bacon, Paul!

JamesB · Nov 5, 2007

BBB is one of the few things that I have not tried yet... I gotta give it a go sometime soonish!

Those Tloins look great btw!

James.

BBQ Grail · Nov 5, 2007

My package of BBB Cure arrived yesterday. Your pork loin pictures have inspired me to also give it a try for some Canadian bacon. Your's looks great.

Norcoredneck · Nov 5, 2007

You put the "M" in Makin Bacon. Looks great.

CarbonToe · Nov 5, 2007

JamesB said:
BBB is one of the few things that I have not tried yet... I gotta give it a go sometime soonish!

Thats what I was thinking, I now need to find a local source for the cure

Sawdustguy · Nov 5, 2007

That looks absolutely delectable Paul.

Ron_L · Nov 5, 2007

Tha looks great, Paul! I put a pork loin in some cure last night. When you smoked yours, what smoker temp did you use and what internal temp did you take it to?

Mitch · Nov 5, 2007

Looks real nice. I gotta try that.

jpw23 · Nov 5, 2007

I have to try that......looks good:biggrin:

rookiedad · Nov 5, 2007

that does look pretty good! i never thought of the tenderloin as a bacon cut, just butts and loins, but i am willing to give it a try after seeing this. how was it compared to lion cut canadian bacon? how long did you cure it for?

phil

thirdeye · Nov 5, 2007

I can see you are off to a pretty good start. Heheeee.

After reading all the Buckboard posts lately, I thawed a 1# piece of BB loin Friday night. Saturday morning we had some with eggs. Last night Mrs ~t~ cubed up some and used it in some clam chowder. Just minutes before reading this thread, I fried up some for a sandwich..... Maybe it's time for me to make some more. :mrgreen:

vr6Cop · Nov 5, 2007

I bet that would be perfect to throw in some jambalaya with some shrimp. Chunk it and cook it up.

thirdeye · Nov 5, 2007

vr6Cop said:
I bet that would be perfect to throw in some jambalaya with some shrimp. Chunk it and cook it up.

That does sound good. I have used it in stuffed chicken breasts too. Uh oh, I hear some NorcoMomRice calling.

Buckboard, it's not just for breakfast anymore.....

Bigdog · Nov 5, 2007

I'm thinking it would be great on Eggs Benedict.

The Pickled Pig · Nov 5, 2007

Ron_L said:
When you smoked yours, what smoker temp did you use and what internal temp did you take it to?

I smoked them in a WSM at 200 until the internal temperature was 140 in the middle.

Puppyboy · Nov 5, 2007

That looks pretty good.

The Pickled Pig · Nov 5, 2007

rookiedad said:
how was it compared to lion cut canadian bacon? how long did you cure it for?

phil

I haven't actually tried any of it yet so I can't give a comparison. I cured the tenderloins for 5 days.

Thirdeye's Curse

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