Smoked and Poached Pork Loin with Delicate Aroma

Brine:

1. Pour 1.2 liters of water into a large pot.
2. Add 80 g of curing salt, 10 allspice berries, 10 bay leaves, 10 black peppercorns, and 2 tablespoons of crushed marjoram to the water.
3. Cook on low heat for 15 minutes.
4. After cooking, cool the brine.
5. Add 5 thinly sliced garlic cloves to the brine and then mix. *Crushed marjoram - rub in your hands to release the essential oils.

Marinating:

1. Place the meat in the cooled brine, ensuring it is completely covered*.
2. Store the meat in the brine in a cold place at about 5°C for 4 days**. Turn the meat twice a day.

*If you do not have a suitable container, you can use a zip-lock bag.

**If you do not have a suitable place, you can store it in the refrigerator.

Smoking:

1. Remove the meat from the brine and dry it with a paper towel.
2. Wrap the meat in a meat netting or tie it with butcher’s twine.
3. Place the meat in the smoker, then set the temperature to 30°C and turn on the dehydrator for two hours*.
4. After two hours, turn on the smoke generator and smoke the meat for 4 hours at 60°C.
5. After the smoking process, allow the meat to cool.

* Before turning on the smoke, ensure the meat is properly dried; it should be dry to the touch.

Poaching:

1. Prepare a suitable pot for poaching the pork loin.
2. In the pot, boil enough water to cover the pork loin once it is inserted.
3. Prepare the spices for poaching with herbs and add them to the water. Heat for a few minutes, keeping the temperature between 80-90°C, avoiding boiling.
4. Place the meat in the water and poach for 40 minutes.
5. Once the meat reaches an internal temperature of 68°C, remove it and allow it to cool. You can use a meat thermometer to monitor the temperature.

Enjoy your meal!