Very interesting video, thank you for sharing. Greetings from The Netherlands!

Thanks for sharing! Great video RS, cold smoked tenderloin is my next to do!

This is the real deal. I am looking forward to try to make it. Thanks a lot!

Looks very good I'm going to make it.

Amazing , great flavour

I made the pork tenderloin with my own recipe but because of your video. It worked out well

Awesome! 👍🏻

Thank you for sharing your content. I've learned some new techniques from watching your videos. Keep up the great work!

dude sounds great doing it this weekend ,,,got my cold smoker ,,,i've had great success with fish,,,ready for this

So, I made pork tenderloin and salmon. Exactly by your instructions. They came out very good. Want to say thank you. Also for sake of try, I did beef lean cut just like your pork tenderloin. Beef came out classy as well. Very good proportions of spices and salt you use.

Thanks for sharing your knowledge.

looks good nice job

Holy smokes!!! 👍👍👍❤❤❤

hell yeah brother

This was awesome.

Excellent very informative very much enjoyed it definitely subscribing

Bandysim!Aciu uz gera recepta!

Thanks for posting your smoking process i got a lot of learning ou of it

Going to use your recipe for cold smoked salmon. Thank you.

Thank you very much. I make this meat. Try today. This is perfect. I very liked and definitely recommend. Bravo master!

Thanks i was in Poland last summer Im living in Hannover right now Moved from Canada here; and tried some of that tenderlion you made from a market in Slubice was amazing .. thx going to try it myself.

Got to try this!

Oh I know what you mean by “work on it”! I would be nervous if you got angry. You seem like a guy that knows secrets. You make awesome videos!

Maestro!

Great video, ,thank you. Quick question, do you leave them out at room temperature for the first two steps?

Hi RS, nice video, thank you for posting. During the "pressing" stage, do you refrigerate or leave out? How long do you smoke for? How long do you leave hanging total and any special ways to store meat for long term?

Maaaaaan! This is BEAUTIFUL! especially how it turned out with cold smoke... Since pork is mostly smoked under temp 💪🏼 keep it up, its was just so inspiring!

Great video! Thank you for showing this. I do have a question. Is there another option to drying it in the basement? Here is Dallas Texas we do not have basements. Can I hang it in the house at room temperature? Around 70 degrees Fahrenheit or 21 degrees celsius?

So 60 degrees F is okay temp . Just finished smoking now it's time to hang . Just need to know the temp in basement will be ok . Cant wait ...your videos are great

Hi RS, very nice video. Like this recipe a lot and actually I am in the process of starting similar project, but I need to ask couple of questions first. In your list of spices and their percentages to original meat weight, I don't see the amount of instacure. There is a mention of "read instructions" but I don't see those either anywhere. What is the range of temperatures for cold smoking that you would recommend? Lastly, I see that you Lithuanian from your background. I am pretty much from the same neighbourhood originally(Poland), though I am residing for very long time in Canada now. Having said that, chipotle is not something used in where we come from. How did you end up adding it to this recipe?? One project at the time, but really looking forward to checking your other videos.

I just finished first round...best ever smoked loin i had, hands down - smoked it 2 days 8 + 6 hours with cherry wood, I am totally hooked, working on bacon next :-) looking for a sausage recipe; thanks for sharing

Hi, really good video and thanks. Are you aiming for a target amount of weight loss in the final product? For example in many case people typically look for around 30-35% weight loss in cured meats?

Bam! Told you, I'll be first! 🤤

Do you have a master built 40 inch smoker? And then you added the cold smoke accessory? Thanks, looking to start making Serbian Pršuta which is very similar what you made. Thanks again

Thanks for your reply. I have another question, after pressing them I wrap in colligan paper because I use my garage to hang them. Should I leave longer drying because of paper and then cold smoke. Like maybe a week or more to dry

Nice video! How long did you smoke overall?

Hi i really enjoy your videos, i speak russian too and run a russian deli in toronto so your info is valuable to me. Regarding this recipe, im making 30kg of them and dont want to sit there and hang them individually. what if i just place them all on a wire rack and flip them once a day or so? what do you think?

What temperature was your basement at for the drying, and what temperature for smoking?

is this instacure the same as cure#1 or cure#2 ? looks delicious buddy cant wait to make it

Hello great video very helpful, quick question, you smoke 2 days for 12-14 hrs. Can I smoke in o e day 12-14 hrs or should I do over 2 days? Thank you

Thanks for sharing. A couple of questions : what flavor wood chips you use ( recommend ) and when drying ( before smoking ) is there a recommended ambient temperature range?

Love your info. Can you tell me if white mold on pork hung in basement will cause a problem? It’s been drying for 4 days and I see some whit spots. Can you help

Last question? do you soak your wood chips before putting in the cold smoker? Thanks!

I'm trying to learn cold smoking and will be building a smokehouse this summer . So in this video these tenderloins are never really cooked then once you have finished smoking ? You just slice them up to eat without it ever getting cooked in a grill etc., ? Really great video, you have a great style of presentation. Loved listening to you

Well done video- I'll be making pork tenderloin jerky here in a few days, have it marinating now - I'm going to give this one a shot- thank you for sharing this

Do you use cure #1 or #2 for this? I know #2 is usually used for not cooked meat, but this is a very short cure as compared to other meats.

Very well done video. I have started my own project of smoking pork loin as I remember as a child in Bavaria watching my Uncle. So many videos and recipes are different which is ok. My question is this. How do you maintain humidity in your basement? What humidity % is best? I dry hang the meat overnight in the smoker without any smoke as the outside temperatures has been in the low 40's. But I am going to post-smoke hang the meat in a refrigerator at 45-50 degrees for 3 days. But I am told that is not good as the humidity in a refrigerator is too dry. Any ideas? Thank you and great job on video

almost cold enuff to start mine, but I don't use sugar , just garlic and salt and cold smoke, great video's though thks

Good day! I have a question. While the meat is curing in the salt, after the first day, there was a decent amount of water that came out of the loins. Do I drain that as the curing continues, or do I just flip and rotate in the liquids as well? Jivoli!

Really nice looking loins But what kind of generator do you use?

Nice Russian guy. Thank you. So yummy

Can I wrap pressed loins in collagen paper and put in refrigerator to dry with fan or does it need to dry in open air. It 105 here in Fresno Ca.

How long can it last if you vacuum pack it and freeze it?

Wonderful video. What temp inside the smoker during the 7 day period? Many Thanks !

Just found your channel I have been smoking for years and just started cold smoking cheese. It’s not technically smoking but I recently had some biltong, have you ever thought of making that.

is there any alternative to basement ? ( i don't have basement but would like to try your recipe ) thanks,

Hi, i tried this recipe without smoking it and its fine. i have a question, do you know any cuts of beef that i can do the exact same easy process to? Im assuming beef tenderloin would work too but its too expensive.

Hav you tried duck breasts ...cold smoked of course :-) Do you have some good advices? your video is very good and informative, Thanks. (One thing: how can it be around zero degrees celsius and still tree in backyarf is all green?)

Was it fully cooked after the smoking, or did it need to be cooked?

When Ivan Drago from Rocky smokes tenderloin lol

What temperature are you smoking them at? And is there internal temperature you look for when done?

When you hang in basement,,what is the temperature? I put mine in my garage ,but is gonna be 50 degrees, for a day or 2 the cold again,,will it be ok?

Hi. I was wondering... Im going to start smoking meat at home on a small scale, and am thinking what would be better, to fill a airtight container with meat and cold smoke and leave it like that, or would it be better to constantly add more smoke by making a small opening on the side, to pass the smoke trough. Any help would be appriciated. Thanks.

do you have a site where you have the ingredients and measurments?? i don't want to use nitirites -instacure....can i just use sea salt?

what temp is your basement for 3-4 days drying? what temp is your smoker? can i do the same recipe with ribs?

Good Job Russian..

How do you air dry meat in hotter countries though? and smoking as well my smoker before starting is at 30 degrees , like the outside temperature.

What temperature do you cure, press and hang the meat at. Thanks

Thank you for the reply .

Hello RS. I brought the wrong instacure. I used instacure #1 on 4 small tenderloins. Today is day one of the curing process in the refridgerator. After I cold smoke and dry them for a week, I plan to eat them and share them all within two weeks after its ready. Do you think it will be safe? I will keep them in the refridgerator since the basement is not cold enough here in New York yet.

Ооо это круто в какое соотношение паунд на гр соли ?

awesome,, thanks for sharing.

Just to clarify, you smoked it for a whole week?

After 24hrs of marinating there was a lot of water at the bottom I removed it should I remake the seasoning and reapply?

Can i use morton tender quick home meat cure?

Which insta cure do you use, 1 or 2?

I was wanting to do this but what if it’s 0 Celsius outside can I still cold smoke or will I need to add heat? To make it 65-70 Fahrenheit? Or will it be fine in the cold? Same question to the salmon?

what is the temperature range for cold smoking pork tenderloin?

Labas my friend, very good job. A quick question, you mentioned that you use Instacure in the mix of spices for the curing process. I know that the instacure is basically for more safety and preservation issues as it includes nitrite and nitrate. I'm not very fun of this ingredient cause his relationship with some types of cancer. Do you think that the meat will be and turn up good if I decide not to include the instacure mix in the curing process? Did you ever tried it without the instacure mix? Thank you in advance

If I can ask what temperature did you have in the smoker?

So after 2 days of smoking, did you let meat dry again?

when drying the meat if you live in a zone that has more humidity and higher temps use an electric fan or nasties like bugs or mold will get to it with molds the rule is white is ok that's a lacto bacteria eating mold like you find on brie camembert and fuet sausages its edible but blue, green black and red mold then your meat is ruined! an electric fan will prevent any of these molds or bugs from getting to your meat since it will form a thin crust fast. the good lacto mold spores are in the air we breathe and if you want it they will naturally appear on your meat products hanging to dry. the meat in other climates can sometimes go really funky when you smell it there's a very minor hint of ammonia smell well as long as it doesn't smell like death or if the ammonia isn't pungent then its ok many fermented hams have a hint of ammonia about them but it's the crust that has that cut deeper and you get to the good stuff and it won't smell like that but of nutty things.

If you turned the trays over with a basin under them. The juices would run off into the basin

Where did you dry and for how long after smoking?

At what temperature was the meat smoked?

Great video . Can you hang this meat at 60F in basement?

Вэри интерестинг экшент)

I would like to try this, but it would be helpful to list the spice measurements in a more meaningful way. I don't understand the percentages used. 3-4% salt? 3-4% of what? The weight of the Tenderloin?

Привет!!! При какой температуре коптили в коптильня 😁

I can't find your recipe on here?

Looks to me like pork Biltong!

the silverskin bits and fat bits do not throw them away!! just save them up if you are doing this on a regular basis you can save them up in the freezer then when you gather a couple of kilos boil it all in salted water make it as salt as seawater boil it for hours lets say 4 to 6 hours then all the tough materials will go soft then when you are at the end mark take a stick blender and blend it to near emulsion then boil for another hour and repeat the process. then when that's done strain it through a fine mesh filter and now you can throw that meat mash out. then boil for another hour and let it cool down the fat will solidify on top you can save that to purify to cook with so, remove the fat and strain the liquid through a coffee filter and add it to glass mason jars you then put the mason jars sans lid in water and bring the water to a boil when bubbles form and bubble up in the jars kill the heat and put the lids on and let them cool to room temperature the lids are now vacuum sealed and you have concentrated clear pork stock that keep at room temp for a year or 2 and in the fridge even longer. It's a good starter for many soups or other dishes.

If anyone does this, please make sure to use the right amount of curing salt and that the cold smoke doesn't get above 65 degrees. Botulism is real and it can kill you. Just be safe

Galu gale radau kas zino kaip mesa rukyt.

This is a job 😂

Russian... :)

can I have the recipe, plese

Hello, I am not Russian, but have a Russian boyfriend for 17 years. I would like to see you do cured and cold-smoked Heritage pork belly. Just got 22 lbs for $75 on sale. благодарю вас in advance for any help you can give.,

What accent you have bro?

Извиняюсь конечно, но вы Русский же? Пишу на первой минуте видео