Smoked and baked pork loin is one of the easiest smoked meats to make.












       

Home








Sausage
Recipes




 

Smoked and Baked Pork Loin

(Schab Polski Pieczony) is one of the easiest smoked meats to make.
No grinding, no mixing and no stuffing involved. Pork loin can be cold or
hot smoked, it can be dipped in egg yolk or cornmeal and different spices
may be used.

 
 



 1.
meat selection

Pork loin with bones - 4.4 lb (2
kg),
Ribs should not be longer than
the meat.

salt

sugar
Cure #
1
water  (0.9

40 g
 6 g
10 g
0.9 liter

1.41oz
0.2 oz
0.35oz
1 qt
 

2-1/4 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.


 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.



 8.
cooking
Increase 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.


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


10.
storing
in refrigerator



 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 


Copyright ©2005 wedlinydomowe.com All rights reserved

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 


Recipe courtesy wedlinydomowe.pl
 






geovisit();