Smoked Pork Loin
Smoked Pork Loin
15 Jan 2025
By
Borniak
Views 19
Smoked pork loin is a traditional cold cut that gains its exceptional flavor and aroma from carefully selected spices and the smoking process in a Borniak smoker. Perfect for sandwiches, salads, or as a refined addition to a charcuterie board.
INGREDIENTS
- 1.5 kg pork loin
- 1 liter of water
- 70 g curing salt
- 6 allspice berries
- 6 bay leaves
- 10 black peppercorns
- 5 garlic cloves (sliced thinly)
- 2 tablespoons dried marjoram
- 10 mixed peppercorns
- 3 g sugar
- 2 g coriander seeds (crushed in a mortar)
- 6 juniper berries
TOOLS
- Smoking net
RECIPE
Curing:
- Boil water in a pot. Add spices: 6 allspice berries, 6 bay leaves, 10 black peppercorns, 2 tablespoons dried marjoram, 10 mixed peppercorns, 3 g sugar, and 2 g crushed coriander seeds. Simmer on low heat for 15 minutes.
- Once the brine has cooled, add the thinly sliced garlic and 70 g of curing salt.
- Place the pork loin into the brine, ensuring it is fully submerged.
- Place the container in the refrigerator (around 5°C) for 8 days. Turn the meat daily to ensure even curing.
Smoking:
- Remove the pork loin from the brine and pat it dry with a paper towel.
- Place the pork loin into a smoking net.
- Put the meat into the smoker.
- Turn on the dehydrator, set the temperature to 50°C, and dry the pork loin for 2 hours until its surface feels dry to the touch.
- Turn on the smoke generator and set the smoking temperature to 60°C.
- Smoke the meat for 4 hours until it develops a golden-brown color and a delicate smoky aroma.
Poaching:
- Add 1 liter of water and 6 juniper berries to a pot.
- Heat the water to 80°C.
- Submerge the pork loin in the water and poach for 40 minutes, regularly checking the temperature to ensure the internal temperature of the meat reaches 62°C.
- After poaching, remove the pork loin from the water and cool it in a cool place.
Tips:
- For larger cuts of pork loin, inject the brine into the meat to ensure even curing.
- Experiment with different wood types, such as alder or oak, to explore unique flavors.
- Serve smoked pork loin with sourdough bread, mustard, and pickles – a classic combination that never fails.