Canadian Bacon and pork tenderloins

[coleman]

I have some tenderloins I was thinking of making into canadian bacon.  I was just wondering if there was anything different I should be aware of when using tenderloins instead of loins,...due to the fact that they are smaller.  They are about 2.5 lbs a piece.  Should I still use the 6 days for curing or take them out after 3 or 4 days.  Thought I'd see if anyone had experience using tenderloins for canadian bacon.  Thanks.


Dan

[West Coast Kansan]

Same drill and time. Your cure will be adjusted for the weight.  ;) I am told size does not matter  ;D

Hey Dan, forgot to tell you welcome!  :-[

[coleman]

Thanks for the reply and welcome.  New to this smoking deal.  I've done some rainbow trout, turned out alright, but a little salty.  Note to self a little less salt next time. ;D  I also used a pulled pork recipe from here and it turned out great.  I'm looking forward to the canadian bacon. 

[westexasmoker]

Welcome to the forum Dan!

Tenderloins are typically all I use for CB following Habs receipe, turns out excellent everytime!  I have pulled from the cure a day or two early from the six with no problems!  Good luck and keep us posted!

C

[Habanero Smoker]

In this case size does matter. :)

Though the amount of cure is determined by weight, the curing time is determined by thickness. So you would not cure the tenderloin as long as you would the loin. After about 4 days if it feels uniformly firm, it's ready to go. If there are soft spots give it another day.