Smoked Pork Loin

Curing:

1. Boil water in a pot. Add spices: 6 allspice berries, 6 bay leaves, 10 black peppercorns, 2 tablespoons dried marjoram, 10 mixed peppercorns, 3 g sugar, and 2 g crushed coriander seeds. Simmer on low heat for 15 minutes.
2. Once the brine has cooled, add the thinly sliced garlic and 70 g of curing salt.
3. Place the pork loin into the brine, ensuring it is fully submerged.
4. Place the container in the refrigerator (around 5°C) for 8 days. Turn the meat daily to ensure even curing.

Smoking:

1. Remove the pork loin from the brine and pat it dry with a paper towel.
2. Place the pork loin into a smoking net.
3. Put the meat into the smoker.
4. Turn on the dehydrator, set the temperature to 50°C, and dry the pork loin for 2 hours until its surface feels dry to the touch.
5. Turn on the smoke generator and set the smoking temperature to 60°C.
6. Smoke the meat for 4 hours until it develops a golden-brown color and a delicate smoky aroma.

Poaching:

1. Add 1 liter of water and 6 juniper berries to a pot.
2. Heat the water to 80°C.
3. Submerge the pork loin in the water and poach for 40 minutes, regularly checking the temperature to ensure the internal temperature of the meat reaches 62°C.
4. After poaching, remove the pork loin from the water and cool it in a cool place.

• For larger cuts of pork loin, inject the brine into the meat to ensure even curing.
• Experiment with different wood types, such as alder or oak, to explore unique flavors.
• Serve smoked pork loin with sourdough bread, mustard, and pickles – a classic combination that never fails.