I know I posted this one some time ago. Here is the full recipe:
Preparation
Trim pork tenderloin (remove silver skin).
Rub with:
30 g curing salt (nitrite curing salt) per kg meat
3 g sugar per kg
1,5 g black pepper per kg
Optional: crushed black pepper, coriander, bay leaf, juniper, garlic, paprika.
Vacuum seal and put in fridge for 5–7 days, turning daily.
Drying
After curing, rinse and pat dry.
Air-dry uncovered in the fridge or a cool room (8–12 °C / 46–54 °F) for 12–24 hours to form a pellicle.
Hot Smoking
Preheat smoker to 70 °C (158 °F).
Smoke until internal temp reaches 60–65 °C (140–149 °F).
Use beech or fruitwood.
Duration: approx. 1.5–2.5 hours.
Resting
Let cool slowly.
Optional: refrigerate for 1 day to improve flavor.
Slice and enjoy cold or warm.
by AromaticPainting8835