Salmon-Style Pork Loin

Brine Preparation:

1. Pour 800 ml (0.8 l) of water into a large pot.
2. Add bay leaves, allspice, marjoram, and half of the garlic cloves, mixing the ingredients.
3. Bring to a boil and cook for 15 minutes, then set aside to cool.
4. To the cooled brine, add curing salt, mixing until dissolved. Add peeled and crushed garlic cloves.

Marinating:

1. Using a syringe with a large needle, inject the meat evenly with the brine in eight places.
2. Place the meat in a container and cover with the remaining brine, ensuring it is completely submerged*.
3. Store the meat in a cool place at about 5°C (41°F) for 5 days**, turning 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 put it in the refrigerator.

Smoking:

1. After 5 days of marinating, rinse the pork loin with cold water and pat dry with paper towels.
2. Place the meat in the smoker, set the temperature to 30°C (86°F), and dry for 3 hours*.
3. Then turn on the smoke generator and smoke the meat for 5 hours at 50°C (122°F).
4. After smoking, remove the meat and allow it to cool.

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

Enjoy the unique taste of salmon-style pork loin, which impresses not only with its appearance but also with its depth of flavor!