Pork loin is smoked but not cooked and it has a different flavor












       

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This Smoked Pork Loin is smoked but not cooked
and it has a different flavor. Pork meat should be
trichinae free.

 



 1.
meat selection

Pork loin without bones - 4.4 lb (2
kg),
 

salt

sugar
Cure #
1
water  (0.9

80 g
 6 g
10 g
0.9 liter

2.82oz
0.2 oz
0.35oz
1 qt
 

4 Tbs.

1 tsp.

2 tsp.


ingredients


 2.
curing
Wet cure method. Mix all ingredients with
cold water. Using a needle syringe, spray pump the loin to  3
- 4 % of it's green weight. That means you are taking the amount of
brine that equals 3 - 4 % of the loin meat weight. In this case
60 - 80 g (2.1 - 2.8 oz) or 1/3 cup. That should require about
4-5 injections. The loin then is placed in
the
leftover brine and placed in a refrigerator for 24 hours.
After curing is done test it. If too salty rinse it in cold
water.


 3.
grinding
none


 4.
mixing
none


 5.
stuffing
none


 6.
drying
Let it drain and dry out for 6 - 8 hours


 7.
smoking
Rub the dry loin all over with the yolk of an
egg. That will give the loin a beautiful gold color on the
outside after smoking.
 Smoke for 1-1.5 hour at 122º- 140º F, (50º - 60º C)
until golden color is obtained. You can smoke it with colder
smoke.


 8.
cooking
none


 9.
cooling
Cool down to 42º
 F, (6º
 C) 


10.
storing
in refrigerator


 
notes
This is not cooked product so read
Trichinae first.
It has different flavor and many people love it.If you prefer
to cook it:
Increase
smokehouse temperature to
185º  F (85º C) for 10-20 min and start baking.  Then
lower temperature to 167º  F, (75º  C) and continue
baking until the
meat's internal temperature reaches 154º -158 F, (68º
-70º  C).
 The entire baking process should take 0.5-2.5
hours. Then cool it down.
  




 
 


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