Cheese calculator
Winemaking
Pork loin is pork most often eaten fried as part of Sunday dinner, or roasted and served on sandwiches. There’s nothing to stop you from preparing it in another, tasty version as well — smoked. Be sure to try the recipe below — we guarantee the aroma, flavor, and juiciness of the meat will be a very pleasant surprise! Perfect for Easter!
Preparation:
Trim the pork loin of any imperfections and cut it into two equal pieces. Place the meat in a curing container and top up with brine (cold water with dissolved salt, sugar, and potassium nitrate). The amount of water depends on the curing vessel used — it's important that the meat is completely submerged in the brine. Cure for 10 days in the refrigerator.
After this time, remove the meat, gently pat it dry with a paper towel, and sprinkle with spices to taste. Place the meat in netting, tie with twine, or hang it directly on hooks and leave to dry at room temperature (ideally 15–22°C). Drying should last at least several hours (preferably about 3–8), until the surface feels completely dry and it begins to take on a slightly reddish color. Once this happens, proceed to smoke the loin.
Smoke for about 4 hours, until nicely browned. Then heat water in a pot to 70°C, place the meat in it, and poach at that temperature until it reaches an internal temperature of 63–65°C. After reaching the target temperature, transfer the loin to cold water for about 15 minutes to “set” the meat (close the pores).
For smoking, we recommend beech and alder wood chips.
