Cheese calculator
Winemaking
The secret to perfect smoked pork loin lies in simplicity and the power of nature. This classic recipe delivers a delightful result every time: the meat is exceptionally tender, and its aroma is enriched with natural sweetness. Herbs create a subtle yet distinctive flavor note. It’s worth noting that juniper, often present in old recipes, once played a key role as a natural preservative.
Recipe for smoked pork loin with herbs
Preparation:
- Bring the water to a boil with curing salt, then let it cool completely.
- Cut the pork loin in half and thoroughly inject it with the cold curing brine to distribute moisture and aroma evenly.
- Transfer the meat to a tall container and add juniper, mustard seeds, nutmeg, and bay leaves, then cover everything with brine.
- Refrigerate for at least 7 days.
- After curing, remove the loin and dry it thoroughly.
- Mix both parts of the DUO MASŁO seasoning with pepper, then coat the entire piece of meat in the prepared mixture.
- Hang the loin on smoker hooks and leave it for 24 hours in a cool place to dry thoroughly.
- Smoke at 45–55°C for about 3–4 hours, until the meat takes on a golden-brown color. For smoking, we recommend beech–alder wood chips.
- Then heat water in a pot to 70°C, place the meat in it and poach at this temperature until it reaches an internal 63–65°C.
- Once it reaches the target temperature, transfer the loin to cold water for about 15 minutes to 'shock' the meat (seal the pores).
Enjoy! ...because homemade is better!
