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Boneless pork loin 1kg
Curing mixture 40g

Curing mixture composition: 97% table salt, 3% sugar

Brine 250g (25% of the raw material weight)
Brine composition:
Nitrite salt (0.4-0.6% HH) 25g
Table salt 9.5g
Water 215.5ml

Add 5g of sugar to the brine.

Step 1
Prepare the curing mixture, grate the pork loin, vacuum-pack it, and salt it for 48 hours at 2 to 4 degrees Celsius.

Step 2
Rinse the pork loin with cool water. Prepare the brine and pour it over the loin. Let it cure at 2 to 4 degrees Celsius for 5 days.

Step 3
Rinse the loin under running water at 20-25 degrees Celsius for 15-20 minutes. Pat dry with paper towels and hang to dry at 10 to 14 degrees Celsius for 2-6 hours.

Step 4
Smoke at 18-22 degrees Celsius with hardwood smoke for 24-48 hours using a passive smoke generator, or intermittently smoke 2-4 times for 1-3 hours over 2 days using a smoke generator with an air blower.

Step 5
Cure the smoked loin at 11 degrees Celsius +/- 1, with a humidity of 75 percent +/- 5. The product is ready when it has lost 18% of its unsalted weight.

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Creative Commons License
The work "Smoked Pork Loin. THE MOST DELICIOUS PORK Loin" by Dmitry Fresco is published under the Attribution-NonCommercial-NoDerivs 3.0 Unported license.
Based on the work Корейка сырокопченая. САМАЯ ВКУСНАЯ КОРЕЙКА
Permissions beyond the scope of this license may be available at fresco.espan @ gmail dot com.
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