pork tenderloin

[Up In Smoke]

2 pork tenderloins about 18 0z each
i used
1Tbl of habs dry cure (recipe site under habs Canadian bacon) per loin
1/2 tsp Cayenne pepper
1/4 tsp black peppercorns fresh ground
i measured and mixed these ingredients separately for each loin
placed them in a 1 gallon Ziploc in the fridge for 5 days
then rinsed and soaked them for 30 minutes
patted them off and back into the fridge overnight
on to the smoker at 225 per the door thermometer with 1 hour of hickory
continued to cook until IT was between 145 and 152 depending on which part of the loin you measured.
I did FTC for about an hour then sliced.
the flavor was really good, and the loin was so tender and juicy each slice would fall in half when you picked it up.
even at 1/4 inch thick slices.
what i would like help with is the heat.
even with the time in the cure with the Cayenne there was no heat to speak of.
i am thinking that i should have dusted them with some more goodies right before i did the cook.
any thoughts would be appreciated.

after rinse and soak.

1 hour hickory and just before FTC

good color and flavor

got the fine china and the stove top ;D

[Gizmo]

I'd say if you gave them a dusting just before smoking, they would have more pronounced flavor than when used with the cure but only on the surface.  The cure seasoning mix would allow more penetration into the meet if it carries through.

Those look absolutely fantastic.

[KevinG]

With as thick as they are, maybe an injection will help get some more heat.

[classicrockgriller]

Heat or no heat, I with Gizmo.

Those look absolutely fantastic.

[classicrockgriller]

I sure am glad you are smokin and postin again.

I think you have some more tricks up your sleeve!

[Gizmo]

any recommendations?....i want to heat them up a just a bit.
not to the 5 alarm status.....maybe around 2.

Then I won't offer to send you some home made inferno powder.  Naga, Habanero, Super cayanne, and jalepeno make up most of the head with a bit of long black pepper.  

Now if you inject the Canadian Bacon with some type of hot pepper flavoring, does it now become Mexican Bacon?   :D  :D  ;)

[Habanero Smoker]

Maybe dissolve the cure and dry ingredients in a little liquid and Reveo?
would this harm the integrity of the cure?

If you make a paste that is going to keep the cure ingredients in contact with the meat, then you do not have to worry about having to adjust. If you make it more of a liquid then you may have problems. I've never vacuum cured, but if you are going to use a paste I would not tumble, but use a FoodSaver container; if you have them. Or just use the Reveo container and not tumble.

Since tenderloins have a greater surface to mass ratio then a lot of other cuts, I kind of agree to what Gizmo has suggested; as to apply more on the surface prior to smoking/cooking. I don't know how much heat you like, but I'm not sure if I would dust with cayenne prior to smoking/cooking. I would apply the additional cayenne in the form of a rub. You should get enough heat, and it will taste as if it is throughout the meat.

[KevinG]

Maybe dissolve the cure and dry ingredients in a little liquid and Reveo?
would this harm the integrity of the cure?

Exactly what I was thinking.

[Caneyscud]

Man, UIS, sure with my wife liked loin - I'd do some in a New York minute!  Those look right tasty!  I agree with the sprinkling before smoking.  Simple and effective - as you said high surface to meat ratio.    But then again injecting something hot after curing would definitely distribute it inside.  Or what the heck - do both!  Live dangerously!! ;D ;D

[FLBentRider]

It is my understanding that adding flavors to the curing/brining process only works with flavors that are water soluble.

Capsaicin(the heat) is not water soluble.

I wish it was...

[squirtthecat]

What about using some liquid crab boil?

[ArnieM]

I might try a dusting of chipotle powder prior to smoking.  It has more flavor than cayenne and isn't as hot.

[seemore]

They look good, UIS!
mrs

[OU812]

Them are some good lookin tender loins UIS

I like to mix some chipotle with melted butter and inject just before throwing in the smoker.