Outstanding Pork Loin

Good job.

Keep up the fine work and let us know.

Although there are teams that do some brining of butts,with their internal fat-you may not notice any benefits.

You might want to do a side by side and see if you can tell any difference.

IMO I'd just cook it.

Try making bacon.

I know it's not really the same product, but if you cure the tenderloin in Mortons Quicktender for 7 - 10 days, then a 4 hours smoke, you get Fantastic Canadian Bacon.

I did 3 tenderloins (25 lbs) and ended up with 12 Christmas gifts.

Actually here is my recipie. I took someone elses and modified it a little, I wish I could give proper credit.


Canadian Bacon

Morton recipe (close to Hi-Mountain)

1 whole pork tenderloin

1/2 oz Tender Quick per lb
one tsp. brown sugar per pound
1/2 tsp. maple extract
1 T Liquid Smoke
1/4 C real Maple syrup


Cut in half lengthwise, Rub cure in, place in ziplock bag, place in ref. in your meat container turn bag upside down every other day until cured, for 1 week.

Soak in ice water for 1 hour.
Dry off.
Apply coating of maple syrup and smoke at 200F until internal temp is 140F (3-6 Hours)

Thanks for posting your recipe, I am going to give it a try. Roger