11 Salmon-Style Pork Loin - Borniak

Salmon-Style Pork Loin

Salmon-Style Pork Loin

Salmon-Style Pork Loin

Salmon-style pork loin is a unique homemade delicacy that impresses with its richness of flavor and aroma. It is perfect for preparing exquisite sandwiches and a variety of rolls.


  • 1.5 kg boneless pork loin
  • 800 ml water
  • 80 g curing salt
  • 15 bay leaves
  • 20 allspice berries
  • 10 cloves of garlic
  • 2 tablespoons of ground marjoram



Brine Preparation:

  1. Pour 800 ml (0.8 l) of water into a large pot.
  2. Add bay leaves, allspice, marjoram, and half of the garlic cloves, mixing the ingredients.
  3. Bring to a boil and cook for 15 minutes, then set aside to cool.
  4. To the cooled brine, add curing salt, mixing until dissolved. Add peeled and crushed garlic cloves.


  1. Using a syringe with a large needle, inject the meat evenly with the brine in eight places.
  2. Place the meat in a container and cover with the remaining brine, ensuring it is completely submerged*.
  3. Store the meat in a cool place at about 5°C (41°F) for 5 days**, turning twice a day.

*If you do not have a suitable container, you can use a zip-lock bag.
**If you do not have a suitable place, you can put it in the refrigerator.


  1. After 5 days of marinating, rinse the pork loin with cold water and pat dry with paper towels.
  2. Place the meat in the smoker, set the temperature to 30°C (86°F), and dry for 3 hours*.
  3. Then turn on the smoke generator and smoke the meat for 5 hours at 50°C (122°F).
  4. After smoking, remove the meat and allow it to cool.

*Before turning on the smoke, make sure the meat is properly dried, it should be dry to the touch.

Enjoy the unique taste of salmon-style pork loin, which impresses not only with its appearance but also with its depth of flavor!

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