Selfmade Tenderloin Ham. Economical & simpler than many assume!

July 24, 2026

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Selfmade Tenderloin Ham. Residence cured ham is far simpler than you could assume and produces scrumptious, juicy slices for sandwiches and even glazed for dinner.

Selfmade Tenderloin Ham. Economical & simpler than many assume! — Selfmade Tenderloin Ham

These you you who comply with me on Fb, will know that I’m an avid meat smoker. I really like southern fashion BBQ smoked Brisket, ribs, hen and anything I can match into the yard smoker.

In case you’ve been following not too long ago, you’ll know that I’ve been sausage making, curing home made bacon and making Montreal Smoked meat since this previous Spring. I at the moment have 8 styles of sausages in my freezer to final all winter from Beef and Cheddar Smokies to Polish Kielbasa.

Wide shot photo of Photo of Homemade Tenderloin Ham on an apple cheddar and ham sandwich with sourdough bread in the background. — Selfmade Tenderloin Ham on an apple cheddar and ham sourdough bread sandwich.

I even have unsmoked sausages like Maple Breakfast Sausages and naturally Italian Sausages. They’re on the prepared for weekend brunches and weekday pasta meals over the approaching months as nicely.

There have been just a few sausage recipes shareh right here through the years, and I plan to start out doing extra of these going ahead. Our Selfmade Breakfast Sausage has been very talked-about with our followers. A number of people prefer to make them as sausage patties as a substitute of hyperlinks so that does not want particular gear.

Homemade Breakfast Sausage with title text added for social media posts.

Our Selfmade Chorizo Sausage and British Cumberland Sausage have additionally confirmed fairly common.

It began with ham!

However the place did my smoking, sausage making and curing start?

It began a few years in the past after I acquired into dry getting older steaks and ultimately went on to dry curing meats like home made Prosciutto and lonzino.

My first success with the entire thing although was a boneless pork butt that I cured in brown sugar. It is virtually the identical recipe as you will see that beneath.

Photo of Homemade Tenderloin Ham group of 4 tied tenderloins — I make a number of of those hams at a time and freeze them.

I did not have a smoker on the time or I’d absolutely have used it. As a substitute I handled it like an raw ham and glazed it with my normal Brown Sugar and Dijon Glaze.

It turned out deliciously juicy and flavourful. I used to be hooked and have had many profitable experiments with curing meats ever since.

Photo of Homemade Tenderloin Ham on an apple cheddar and ham sandwich — Such a scrumptious flavour combo with these sandwich elements.

Selfmade Tenderloin Ham, place to start out.

To introduce new people to the concept of dwelling curing, I assumed, why not begin small!?

Everybody is aware of that I really like meat sale! I’m a persistent freezer filler!

I did come throughout a a wonderful sale on pork tenderloin and devised an experiment. Whereas small items of meat are usually not ultimate for curing, these tenderloins have been a bit larger than common.

I assumed, perhaps if I bundle a pair collectively they’d be fast to treatment. Then I may have some home made ham for a brunch I used to be planning in simply over every week’s time.

Photo of 4 Homemade Tenderloin Ham in a charcoal smoker. — Selfmade Tenderloin Ham, smoked or unsmoked.

That is simply what I did and bought further tenderloins to have much more readily available for sandwiches in a while. The tenderloins cured in solely every week and I did smoke them evenly in my trusty outdated Weber Kettle Grill. (As of late I’ve an electrical pellet smoker which is simpler and requires much less babysitting!)

They have been an entire success, with my visitors at that brunch, who took dwelling samples for themselves for sandwiches as nicely.

Photo of Homemade Tenderloin Ham lightly fried on a breakfast plate. — Evenly fried, it is a scrumptious addition to a breakfast plate!

Selfmade Tenderloin Ham. Some newbie fundamentals.

- Residence curing is all executed by the burden of the meat. ALWAYS. That is significantly vital as a result of the curing course of requires the addition of nitrates, this time within the type of Prague Powder (curing salt )#1. THIS IS NOT THE SAME AS PRAGUE POWDER #2. DO NOT SUBSTITUTE ONE FOR THE OTHER
- Exact weights additionally be certain that the minimal quantity of nitrate is used to make sure no bacterial progress, and a really protected finish product.
- The precise protected quantity of nitrate wanted may be very very small. It is just ¼ of 1 % of the burden of the meat. For instance, 1 kg meat (1000 g)(2.2 lbs) can be solely 2.5 grams, simply over ½ tsp.
- Exact weights are all the time given in grams, since it’s a lot simpler to calculate the quantities wanted. Usually, the quantity of salt is 2% of the burden of the meat. So, for instance, for 1kg meat (1000 g)(2.2 lbs) can be 2percentx1000=20 grams salt. That is solely about 1 tbsp.
- Measuring the burden exactly additionally ensures that you do not oversalt the ham which occurs to many individuals who “eyeball” it. That is a nasty concept!
- Sugar added to a treatment, which I typically do within the type of brown sugar or maple sugar is extra variable to style. I like to make use of 3 to 4% to make sure that flavour is definitely current within the completed ham.
- Different meals protected practices are all the time vital, ensuring your whole gear and instruments are clear earlier than you begin, is after all, basic.
- It must be famous that loads of ham recipes name for a moist brine, that means the meat is submerged in a salt and nitrate answer for a number of days. That is the dry brining methodology which I choose for sugar curing meats like ham and bacon.
- In my view for sugar curing and enhanced flavour, a dry brine methodology is finest as a result of it makes use of much less elements like salt and sugar and takes up much less room within the fridge too. Far lower than a brining bucket.
- When curing something, I are likely to make massive batches, as a result of, for the period of time invested, you need to you should definitely have a lot. On this case, a cured ham, like this, could be vacuum sealed within the fridge for a month.
- In fact many individuals will freeze their hams for months, which is completely tremendous too.

Like this Selfmade Tenderloin Ham recipe?

You will discover a whole bunch of different nice concepts in our Fast & Simple Dinners Class and much more in our Pork Recipes Class.

Homemade Tenderloin Ham photo shown in a sandwich with apple slices and cheddar and with title text added for social media posts.

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Homemade Tenderloin Ham photo ham being sliced with title text added for social media posts.

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Prep Time:
20 minutes

Cook dinner Time:
2 hours

Extra Time:
7 days

Whole Time:
7 days 2 hours 20 minutes

Selfmade Tenderloin Ham. Residence cured ham is far simpler than you could assume and produces scrumptious, juicy slices for sandwiches and even glazed for dinner.

Elements

1000 g pork tenderloin. Select the most important ones you’ll find.
20 g kosher salt (or 2% of the entire meat weight you’re utilizing) (Don’t substitute every other sort of salt.)
2.5 g Prague Powder #1) (or 0.25% of the entire meat weight you’re utilizing)
30-40 grams brown sugar (or 3 to 4% of the meat weight you’re utilizing)
6 grams cracked peppercorns (a few tbsp)

Directions

READ ALL OF THE NOTES BELOW BEFORE YOU BEGIN
Purchase a fair variety of pork tenderloins, as they are going to be tied collectively.
Pork tenderloins have a thick finish which tapers off to flat. Lower about an inch off of the flat finish.
Lay 2 tenderloins again to again on a reducing board at a time. Tie them along with butcher string about each 3 inches.
Be certain to reverse them in order that the thick finish of 1 is reverse the thick finish of the opposite. This can give a fair thickness of meat alongside your complete size.
Combine collectively the kosher salt, Prague powder, sugar and peppercorns and rub evenly over the floor of all of the meat. It is very important use ALL of the dry salt combination. If any would not follow the meat, add it to the brining bag,
Place the tenderloins in a sufficiently giant clear plastic bag, ziploc bag or a vacuum seal bag. They need to all be brined in the identical bag.
If not vacuum sealing the bag, you should definitely push out as a lot air as attainable. It’s also a good suggestion to double bag plastic or ziploc baggage to forestall any leakage.
Place the bag on a tray within the fridge for 7 days.
Flip the bag over as soon as a day to make sure even salt distribution and curing.

AFTER 7 DAYS

Take away the tenderloins from the bag and rinse them completely underneath chilly water.
Pat them dry with paper towels.
At this level if you’re oven baking your ham, you are able to do it straight away, or retailer the ham within the fridge for a number of days till you want it.
There may be after all no want for extra salt however I do add further pepper earlier than baking.
The ham must be slowly baked, uncovered on a rack at 250 levels F till inside temperature reads 150F on a meat thermometer. The ham is then absolutely cooked and will relaxation for 20 minutes earlier than slicing if being served scorching.
If you wish to glaze the ham, do this within the final 30 to 45 minutes and lift the temperature to 350F when glazing.
If utilizing the ham for chilly cuts, I might let it cool to room temperature then chill within the fridge in a single day, to make skinny slicing simpler.

If you’re smoking the ham.

After rinsing the brine off the ham and patting it dry, place the ham/s on a wire rack, uncovered, within the fridge in a single day.
This can produce what’s often called a “pellicle”. The floor can be somewhat cheesy to the contact, and this helps with the absorption of smoke onto the floor of the meat for finest smoky flavour.
There may be after all no want for extra salt however I do add further pepper earlier than smoking.
Smoke at 225-250 levels till the inner temperature reads 150F on a meat thermometer.
The ham is then absolutely cooked and will relaxation for 20 minutes earlier than slicing if being served scorching.
If utilizing the ham for chilly cuts, I might let it cool to room temperature then chill within the fridge in a single day, to make skinny slicing simpler.

Notes

Selfmade Tenderloin Ham. Some newbie fundamentals.

Residence curing is all executed by the burden of the meat. ALWAYS. That is significantly vital as a result of the curing course of requires the addition of nitrates, this time within the type of Prague Powder (curing salt )#1. THIS IS NOT THE SAME AS PRAGUE POWDER #2. DO NOT SUBSTITUTE ONE FOR THE OTHER.
Exact weights additionally be certain that the minimal quantity of nitrate is used to make sure no bacterial progress, and a really protected finish product.
The precise protected quantity of nitrate wanted may be very very small. It is just ¼ of 1 % of the burden of the meat. For instance, 1 kg meat (1000 g)(2.2 lbs) can be solely 2.5 grams, simply over ½ tsp.
Exact weights are all the time given in grams, since it’s a lot simpler to calculate the quantities wanted. Usually, the quantity of salt is 2% of the burden of the meat. So, for instance, for 1kg meat (1000 g)(2.2 lbs) can be 2percentx1000=20 grams salt. That is solely about 1 tbsp.
Measuring the burden exactly additionally ensures that you do not oversalt the ham which occurs to many individuals who “eyeball” it. That is a nasty concept!
Sugar added to a treatment, which I typically do within the type of brown sugar or maple sugar is extra variable to style. I like to make use of 3 to 4% to make sure that flavour is definitely current within the completed ham.
Different meals protected practices are all the time vital, ensuring your whole gear and instruments are clear earlier than you begin, is after all, basic.
It must be famous that loads of ham recipes name for a moist brine, that means the meat is submerged in a salt and nitrate answer for a number of days. That is the dry brining methodology which I choose for sugar curing meats like ham and bacon.
In my view for sugar curing and enhanced flavour, a dry brine methodology is finest as a result of it makes use of much less elements like salt and sugar and takes up much less room within the fridge too. Far lower than a brining bucket.
When curing something, I are likely to make massive batches, as a result of, for the period of time invested, you need to you should definitely have a lot. On this case, a cured ham, like this, could be vacuum sealed within the fridge for a month.
In fact many individuals will freeze their hams for months, which is completely tremendous too.

NOTE. The sodium content material within the diet data, is probably going decrease than said as a result of the calculation doesn’t take into consideration that the meat is rinsed completely in water earlier than cooking.

Diet Info

Yield

10

Serving Dimension

100 grams

Quantity Per Serving

Energy 149Whole Fats 4gSaturated Fats 1gUnsaturated Fats 3gLdl cholesterol 72mgSodium 845mgCarbohydrates 0gFiber 0gSugar 0gProtein 26g

The dietary data offered is routinely calculated by third social gathering software program and is supposed as a tenet solely. Actual accuracy isn’t assured. For recipes the place all elements might not be used completely, equivalent to these with coatings on meats, or with sauces or dressings for instance, calorie & dietary values per serving will probably be considerably decrease than indicated.

Selfmade Tenderloin Ham. Economical & simpler than many assume!