Cold Smoked Pork Tenderloin ... Best Pork Snack ... by Really Smoking

[Music] hello youtube welcome to really smoking Channel today's project pork tenderloins called smoked pork tenderloins now you see I have pork tenderloins some more than one or two because again it's waste of the smoke to hang a couple pieces of the meat and smoke for a couple days what we will be doing with them washing cleaning taking the silver skin off taking the fats off I will guide you through the process putting with the spices together of course salt in stock your pepper garlic powder all of that it will be in the recipes then waiting couple days till it will go through then drying them couple days then smoking them couple days then drying them for another week so it it's time-consuming process but trust me you probably will be really much enjoying if you will follow it so let's get started [Music] we have a couple of them out of the bags let's take the skin off silver skin off and let's prepare them [Music] here are the fats which I was talking about let's take them off to [Applause] [Music] here we are again halfway into the project silverskin taken off major fat's taken off washed what's next you see there are some I don't know how to call them like a pieces hanging out I'm cutting them off I will not roll them out you could reuse it I will be smoking them together with the tenderloins yeah this is a really good snack you can easily cut it and eat it as a snack when it's finished again we will have some fats here take them out please as less fats as better quality [Music] [Music] [Music] but we're back meats ready washed not exactly bad right but just a little bit dried spices are ready for the mixing again formula for the percentages of what we're using and that is salt insta-cure black pepper sugar some red crushed pepper bay leaves garlic powder some paprika cayenne powder sorry cayenne powder and some Chipotle well now let's mix everything up and then we just will layer up on the meat and we will put it in a fridge [Music] now how to work I will be leading meet sprinkle with the spices turning around meat and so on so on so on [Music] [Music] so here we have it everything is in the spices now we will be flipping them every 12 to 24 hours for another three to four days just for spices to go through the meet again meat is not so thick this speed this pieces will go way faster than three four days but let they stay nothing will happen wrong we not over salting the product we added three percent of a salt that's what I'm music you could increase if you like it but the recipe is with the three percent of salt and here we back four days past spices salt meat what's next I was telling it changing places changing positions for the meat for probably every day what the next step will be we will be washing it off we're in sing a little bit and we will put under the weights what that means we will layer the meat we will put a layer on top another layer another layer all of that will be in a trace this way the upper tray will push the lower tray and the lowest tray will squeeze the liquids as much as possible out [Music] now let's press it I have some trace and usually I just line up six five whatever you will choose [Music] now what will happened when we will be pushing under the weights physically each of them will press things belong and they will push the water out that's additional step I will keep it for 24 hours after that we will be hanging them to dry [Music] [Music] and here we are now let's wait till tomorrow this is totally moveable because guess what I still will be using a kitchen movie back 24 hours under the weight of water filter again if you would look closer probably you cannot see but there is some water going out of the meets that's exactly the goal what we was trying to get we will pour the salt see so we have less liquids and we will start to work on it now what I mean by work on it let's put it nicely here I did some loops loops and physically small skewers very small skewers I usually put the nice end and pass it through me it is already soft so it's really easy to do and here it is we have meat ready to dry and eventually smoke what the next step will be I'm letting it out here I will put on my smoking planks as you see they used they should be like this but smells like a smokehouse and I will hang them in my basement maybe I'll show you some picture just regularly I will put so you know some plastic on the bottom hang it and I will keep it for three days not mandatory three you can keep four or five the meat need to start to dry after that we will be smoking it together [Music] so I did the major part now we just will be hanging how that will look approximately like this now when it will be drying it cannot touch each other it need to get air dried as you see length of the oops length of the cord was already toward the year suggested I know exactly what I need so let me slowly hang it [Music] please excuse the looks but that's how I am hanging them just couple boxes on the sides and that's it it's in the basement it's fully finished basement so no flies no other animals and three four days starts to dry go to smoke them [Music] [Music] [Music] so that is smoking for five hours you see really there is no difference it's just the smell and of course made this bike that's the ball [Music] so second day of smoking that's leftovers from the first day I left everything here was raining at night I remove the meats I left generator and as you see I'm really not trying to kill with a smoke so hopefully you will understand that it's just continuation of the drying and adding some flavor to smoke now that's it so week past meat was drying it changed the consistency it became way firmer you can hear the sound it lost of course some weight which is exactly the same as some water and now let's see how it looks here it is lean cut drive looking meat and of course it tastes perfectly it's not the first time when I'm doing recipe it's a mild smoke flavored not too dry meet to enjoy it with anything salads just regular crackers with any kind of drinks parties anything this is a power snack really you can take it with you on a trail it doesn't need to be refrigerated and probably it will not stay too long on a hot weather but enjoy it so please follow and again this is really smoking thanks for watching [Music]

Channel: Really Smoking

Views: 62,358

Rating: 4.8545456 out of 5

Keywords: Cold, smoking, salami, brisket, cheese, Cold Smoking (cooking), pork tenderloin, pork loin, cold smoke, pork jerky, jerky, best jerky, best pork jerky, power snak, protein snack, part magnet, party food, smoked food, really smoking, smoke daddy, mark v1, cold smoke generator

Id: bMSMZeY2GjU

Length: 14min 41sec (881 seconds)

Published: Sat Sep 16 2017