What to do to make spicy pork tenderloins

[stinger]

What can I ad to my c.bacon dry brine to give it that spicy capicola taste?Any takers any recipies?

[stinger]

Any one? ???

[Ka Honu]

Haven't made any myself but remembered that oakville smoker did a few months ago.  Here's the recipe he quoted.

[3rensho]

I've got one in the cabinet now using exactly the recipe that Ka Honu linked to.  After curing and before placing in a casing I covered it with a 1:1 mix of a mild Spanish paprika and coarsely ground cayenne.  It' covered with white mold now but still a little soft so I leave it for 2-3 more weeks.

[stinger]

Ok I guess I asked the question wrong. How can I give my canadian bacon dry brine some heat?(hot and spicy)

[3rensho]

I'd guess the same way.  It it's a dry brine then slap some dried hot peppers on meat at the beginning of the cure.  Or maybe ground fresh Habañero's.

[pensrock]

ground chipotles, cayenne, habs or nagas.  :)

[Habanero Smoker]

I'll let you know if my experiment worked, just finished smoking two pieces of Canadian bacon. I cured two loins to see if I can get the capsaicin of chile peppers to be drawn into the meat during curing. One I just used one tablespoon of cayenne pepper per pound in the cure mix. The second I made the same cure mix, but made a paste of it using vodka; hoping the alcohol in the vodka would make the capsaicin more soluble in water. I'm going to give it a tastes test tomorrow.

But before I even taste test the bacon, I believe the best way is to wet brine, and inject the loin prior to placing it in the brine.

[Habanero Smoker]

Stinger;

Had a chance to compare both bacons. When I test tasted the two, I was careful to only eat the meat from the center. The one that I used the vodka to form a paste, the heat did penetrate to the center, but the heat was mild. The other one the heat was only noticeable on the surface.

The reason I used vodka, was that I wanted a neutral flavored alchol beverage, but you can use any liquor you want. A higher proof should work better. But I feel you will get the best results by making a wet cure with the hot pepper mixed in it, then inject with about 10% brine of the green weight.