Smoked pork loin with herbs

Name: Smoked pork loin with herbs
Yield: 4
Ingredients: 1 kg raw pork loin; 2 liters of water; 90–99 g curing salt; 1 tbsp juniper berries; 1 tbsp mustard seeds; 1 tsp nutmeg; 2 bay leaves; 2 packs of seasoning DUO MASŁO; 1 tsp black pepper

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.

Notes

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).