Combine curing salt, coarse salt, sugar, and crushed peppercorns in a bowl and mix well. Personally, I don't think it makes a big difference whether I use a brine or a dry cure, so I typically use a dry cure.

Place the tenderloin in the bowl and massage the meat with the dry mixture.

Vacuum-seal the tenderloin in a bag. It's not necessary to vacuum seal the bag, but I prefer to avoid any meat juices leaking in my fridge. Additionally, this eliminates the need to turn the bag a few times a day as would otherwise be necessary.

Place the bag in the refrigerator and let it sit for 2-3 days. The longer it sits, the saltier and firmer the tenderloin will be in the end.

Remove the tenderloin from the bag after the 2-3 days have passed.

Rinse the meat well under running cold water to remove the salt.

Pat the meat dry to remove any excess water.

Place the meat in a smoke 'n' dry bag. If you don't have these bags, you can of course do it without placing them in a bag.

Place an aluminum tray at the bottom of the grill and pour wood chips in a high and thick layer in a U-shape in the tray. The wood chips must first be dried in the oven at 100 degrees Celsius (212 degrees Fahrenheit) for 1-2 hours. This way, you avoid the risk of the wood chips going out during smoking.

Now pour a teaspoon of alcohol at one end of the wood chips / U-shape.

Light the alcohol and let it burn for 30-60 seconds, then blow out the flame.

Place the grate on top of the aluminum tray and lay the meat on the grate.

Then put the lid on the grill. I usually smoke for 1-3 consecutive nights. I set it up before I go to bed, and in the morning I put the meat in the fridge (still in the bag). If it's cold outside, for example in the winter months, I usually smoke during the day. If you have a smoker, you should of course use it, and you can also use smoke pins.

Once the smoking is done, place the meat in the refrigerator for 1-4 weeks. This is where it dries/ages. The longer you let it sit, the firmer it will become. Again, if you don't have the bags or an aging cabinet, find a dry, cool, and preferably airy place to hang your meat.

Enjoy!