Smoked pork tenderloin "Piglet"

Smoked pork tenderloin "Piglet"

Category: Culinary recipes

Ingredients
Pork tenderloin	1 PC.
Lard from pork belly	about 70 g
Curing mixture per 1 kg of meat:
Nitrite salt	0.6% - 10 g
Table salt	7 g
Spices to taste (I have red paprika, black pepper, tbsp cognac and three pinches of granulated garlic)

Cooking method

• We are preparing in advance for the New Year according to the Eastern calendar, for the year of the Yellow Pig or the Earth Boar.
• From the brisket, cut a thin strip equal in length to the tenderloin pieces. Cut this strip into laces with a square section of 0.5-0.8 mm on one side. The thickness of these laces depends on the thickness of the cut, since they should look organic at the cut so that the spots are not
• with too large nostrils.
• Using a thin skewer, on which an inclined cut is made closer to the sharp end, thread the prepared lard laces along the piece.
• This is done this way: we pierce the cut lengthwise in two symmetrical places through and through so that a sharp tip with a cut comes out. For the cut we catch the lard string and pull the lard through the entire piece to its end back. The fat should appear from both sides.
  (I had a skewer in the city, so I cut the tenderloin into two pieces and pierced it and simply shoved a piece of bacon along the pieces with the help of a skewer, having made them "moves" for the bacon in advance. Let us fix it and show later the perfect cut! Just consider this experience.)

• 
• 
• Next, put the tenderloin in a container, sprinkle with curing mixture, sprinkle with a little your favorite spices on top, but not too salty, so as not to oversalt, wrap it tightly with a film or bag.
• Or stir the curing mixture in 100 ml of boiled cold water per 1 kg of tenderloin and pump all the meat into it in a fan manner using a special syringe. That is, we deeply penetrate the needle into the piece, and then, gradually pushing the needle back, slowly release the curing mixture in the direction of the needle movement. We need to evenly process the entire piece inside so that it is salted in all places.
• This time I used a syringe for salting the tenderloin, as I decided that the tenderloin is rather dry meat and therefore requires additional moisture. (The recipe simply states dry salting.)
• We put the tenderloin into a container right in the bag, trying to keep less air in the bag. I rolled the tenderloin into a snail and packed it tightly into a bag, then into a container. We keep it in the refrigerator for at least 2 days, otherwise it will not be salted! We turn the package to the other side two or three times a day. When the released liquid is absorbed back into the meat, you can start cooking.
• But first, you need to warm the tenderloin, that is, hold it for 2 hours at a temperature of 20C.
• If you plan to smoke with hanging, which is very good for the appearance of the finished product, since there will be no traces from the grate on the reverse side, then, stepping back from the edge at the end of a piece of tenderloin 3-4 cm, make a hole and thread the culinary twine into it.
• My hot smoked smokehouse does not provide for hanging long pieces, so we use a wire rack.
• We heat the oven to 60C and spread the tenderloin pieces freely on the wire rack. We immerse a thermometer in one piece. When the temperature inside the tenderloin reaches 45C (this can take from 30 minutes to an hour, we add the temperature in the oven to 75C. Turn the tenderloin to the other side and change the orientation of the pieces to the exact opposite. That is, those ends that are closer to the door are now facing closer to the ten.
• This is done to evenly heat the pieces of meat. Cook until reaching 60C inside the piece. Then you can proceed in two ways. The easiest way is to bring the meat to readiness further in the oven. To do this, raise the temperature inside the oven to 85-90C and bring the meat to a fully cooked temperature of 65-68C inside a piece of meat. At this stage, it is necessary to pour boiling water into the pan to increase the humidity inside the oven and raise the temperature faster.
• 
• And you can bring it to readiness by hot smoking in a smokehouse on alder or oak shavings. It took us almost an hour and a half, taking into account the cold weather and the rather low temperature inside the smokehouse - about 60C. A couple of times pour hot water into the pan of the smokehouse to increase the humidity.
• You can carry out the entire cooking process from start to finish in a smokehouse with a hot smoking mode.
• For a glossy look, you can grease the tenderloin in the middle of the heat treatment with soft lard.
• Chill, wrap in foil or paper, chill well and cut with a sharp knife.
• This photo was taken after cooking, it is clear that any sausage or smoked product needs to lie down, the cut will become smoother and more interesting.
• The tenderloin in this way (in my scenario - stuffing and relatively short smoking) turned out to be very soft, even tender! Pieces of bacon add their charm, complement the delicate taste and look advantageous when cut.

Note

I cut a not very chilled one, I had to urgently try. If you cool it more, the cut will be more interesting.
I recommend cooking for NG. I will definitely cook it, and more than once!

I can't put the title photo in place!
Oh, Yandex normally displays the title photo, but Safari doesn't ...

Oh, what a delicious and juicy patch.

[Olya]

Olya, a gorgeous "piglet" turned out! Thanks for the master class!

but in Safari not

Refresh the page a couple of times in the browser (this is analogous to Ctrl + F5 on a computer) - you will see there too
The reason is not that the site has not changed - it changes immediately and the first time, but in caching in your browser.

[Rada-dms]

Rada-dms, Olya, gorgeous piglet
You give more piglets and sausages, in the field of breaking news, we are not afraid of the gray wolf

[Rada-dms]

Rada-dms, Olya, everything turned out great, we sometimes make such meat in a net

[Ledka]

we are not afraid of the gray wolf

We are not afraid of the gray wolf
Even with a tricky fox!
We will finish our coffee
And we will fight off with sausage!



Ledka, Svetochka, Myrtle, Natalia, Jouravl, Nadia, Olga_Ma, Olga! Thank you, my dears, for your interest in Piglet!
It turned out really tasty! Only I am a hurry, I need to try everything as soon as possible, and I cut it almost warm.
I won't cut the second piece for mom, so we will work on the cut. And it is necessary to salt it longer, otherwise it has not been salted to the end with nitrite in the middle, you can see a grayish meat. But the taste is just gorgeous. An excellent substitute for sausage, and less hassle.

[Olya]

Olya, what funny piglets Great!

Cheerful NG is provided! I will definitely prepare

Oh, how lovely! (I follow you, both)

I am following you, both

Partisan reader

I recommend to cook for NG

even a gray top
will not bite off a patch,
who dares in the year of the pig
do you have spare parts for it?