Smoked Pork Tenderloin: Delicious Recipe for Homemade Ham

 

Welcome to a culinary adventure that tantalizes the senses and indulges the palate! Today, we're taking on the tender pork tenderloin and transforming it into a delectable ham with a hint of garlic aroma. The result? A cold-smoked pork tenderloin that will make your taste buds dance with delight.

The Taste of Cold-Smoked Pork Tenderloin

Imagine a harmonious symphony of tender meat, gentle smoke, and a whisper of garlic. Cold-smoked pork tenderloin offers a unique flavor experience where every nuance is carefully developed through the slow smoking process.

The Art of Cold Smoking

Cold smoking isn't a modern invention but an ancient technique used by cultures worldwide for centuries. Originally developed as a method for meat preservation, cold smoking has evolved over time into an art form of meat refinement. In this method, the meat is slowly and gently smoked over cold smoke generated from wood chips or chunks, imparting a subtle smoky flavor without cooking it.

Ingredients

• Pork tenderloin
• 35 grams of nitrite curing salt per kilogram of meat
• Ground black pepper
• 3 garlic cloves per pork tenderloin

For smoking and aging

Wood chips or chunks for smoking

Time and patience

Here's how to smoke pork tenderloin

1. Thoroughly wash the pork tenderloin and remove the silver skin with a sharp knife.
2. Weigh the meat and measure out 35 grams of nitrite curing salt for each kilogram of meat.
3. Evenly distribute the nitrite curing salt, ground black pepper, and pressed garlic cloves onto the meat, and massage in thoroughly.
4. Vacuum seal the meat and cure it in the refrigerator for 5 days, turning it daily.
5. During the curing process, the meat absorbs salt and flavors, leading to improved shelf life and flavor development.
6. After curing, rinse the meat and hang it in the fresh air for 2 days to dry and regulate the salt content.
7. Smoke the meat at low temperatures, not exceeding 20 degrees Celsius, using cold smoke. Each smoking session should last 8-12 hours.
8. After each smoking session, allow the meat to hang in the fresh air for at least 12 hours to breathe and further develop flavor.
9. Depending on preference and desired intensity of smoke flavor, conduct 3-5 smoking sessions.
10. Allow the smoked pork tenderloin to age for at least 10 days before serving.

Tips for Cold Smoking Pork Tenderloin and Aging

Use high-quality meat for the best results.

Maintain a consistently low temperature during the smoking process.

Aging the smoked pork tenderloin enhances flavor development and texture.

Store the smoked pork tenderloin during aging in a cool, dark, well-ventilated space.

Smoked Pork Tenderloin Recipe on YouTube

Activate the subtitle function and check out the video for the recipe on my YouTube channel.