Sopot Smoked Pork Loin is very similar to Canadian Bacon style smoked loin.












       

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Sopot Smoked Pork Loin
(Polędwica Sopocka) is a popular smoked
loin which is very similar to Canadian Bacon style smoked loin. Sopot smoked
loin derives its name from the city of Sopot located in the Northern part of
Poland. Pork loin is such a wonderful meat  to begin with 
that it comes as no surprise that the final product always tastes great.

 
 



 1.
meat selection

Pork loin without bone, leave
1/8"  (3 mm) fat on outside  - 4.4 lb (2
kg),

salt

sugar
Cure #
1
water 1 l

80 g
 6 g
10 g
1 kg

2.8oz
0.2 oz
0.35oz
2.2 lbs
 

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. The loin then is placed in
the
leftover brine and placed in a refrigerator for 24 hours. Then
wash the outside of the loin briefly with tap water. It is wise to
taste it now and if its too salty place in cold water (refrigerator)
for a few hours. If you want it saltier, stick it back into the brine for
a few hours. This curing time is for one loin only, in case you
will make more loins, increase curing time to 3 days. Bigger
loin will require longer curing time. One day for each kg of
weight will be a good estimate but no longer than 10 days (when
spray pumped method is used times are shorter). Turn loins
over once a day. Loins must be covered with brine, use some kind
of weight on top of them.


 3.
grinding
none


 4.
mixing
none


 5.
stuffing
none


 6.
drying
Rinse in running cold tap water for few minutes.
Wash with warm water to remove any salt crystals. Let it drain and dry for
3 - 4 hours at room
temperature.


 7.
smoking
Smoke with hot smoke 122º - 140º F (50º - 60º C) for
one hour.


 8.
cooking
Increase temperature to 185º F (85º C) for 10 
- 20 minutes then continue at 167º F (75º C) until inside
temperature of 154º - 158º F (68º - 70º C) is reached.
Keep applying smoke. That will
take about 1 - 1.5 hours.


 9.
cooling
Shower with cold water until the internal
temperature is reduced to 110º F (44º C). Hang at  room
temperature for 1 hour then place in refrigerator. 


10.
storing
in refrigerator



 


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