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Pork loin most often eaten fried, as part of Sunday dinner, or roasted, served in sandwiches. However, nothing prevents the pork loin from also being prepared in another tasty version – smoked. Be sure to try the recipe below – we assure you that you will be very positively surprised by the aroma, flavour and juiciness of the meat!
Preparation:
Clean the loin of any imperfections and cut it into two equal parts. Place the meat in a curing container and top it up with brine (cold water with dissolved salt, sugar and saltpetre). The amount of water depends on the curing container used – it is important to make sure that the whole meat is covered by the brine. Cure for 10 days in a refrigerator.
After this time, take the meat out, gently pat it dry with a paper towel and sprinkle it with seasoning as desired. Place the meat in a net, tie it with twine or immediately hang it on hooks and leave to dry at room temperature (preferably 15-22°C). Drying should take at least several hours (preferably about 3-8), until the meat is completely dry to the touch and slowly begins to turn reddish in colour. Once this happens, proceed to smoke the pork loin.
Smoke it for about 4 hours, until it is browned. Then heat the water in a pot to 70°C, place the meat in it and scald it at this temperature until it reaches 63-65°C inside. Once the set temperature is achieved, move the pork loin to cold water for about 15 minutes to ‘temper' the meat (close the pores).
We recommend beech and alder wood chips for smoking.
