Here is a recipe for 1 to 2 Kg of Pork
Brine2 liters water
180 grams kosher salt
120 grams sugar
21 grams pink salt (Prague Powder No 1)
1 Tsp Fresh or dried sage leaves
1 Tsp Dried Thyme
1 Tsp Juniper Berries
1 Tsp Coriander Seeds
2 Bulbs of Garlic Cut in Half
For 4kg of pork, use twice the amount.
Meat1 Pork Loin without back ribs, 1 to 2 Kg
This is a 4Kg Pork Loin from a Polish Shop
MethodStir together the ingredients for the brine and heat to a simmer to dissolve all the salt and sugar.
I leave the garlic until it is cold. Crush it and add it.
Refrigerate until completely cold. I often put the saucepan out in the garden overnight.
Prepare the loin by removing all but a thin layer of fat. I recommend a loin, not a rib roast.
I usually buy the pork in a Polish shop. It is already trimmed and you can get it in a 4Kg bag. You don't have to pay for the fat that you throw out anyway.
Place the loin in the brine and weight it down with a plate or other object to keep it submerged. I have some pickle weights that I use.
Refrigerate for 48 hours. I turn it every day. You can leave it longer, if you like. It does not get any saltier.
Remove the loin from the brine. Discard brine.
Wash off the pork with cold water and pat dry. You may dry it in the refrigerator for up to a few days. This helps to develop a pellicle. This is a protean layer that the smoke likes to stick to.
Do not cover with any wrap
SmokingPrepare your smoker: I use a Gas BBQ. Let it heat up for 10 minutes.
I like to cook it @ about 150C.
Get a few logs and put them away from the fire.
Fill your smoking box with wood chips.
Wait for it to get smokey.
Take it out of the fridge. Put it on the wire rack on the left with no fire on.
Use a remote temperature probe to monitor the temperature.
Cook it for about 1 to 2.5 hours.
Make sure the logs don't catch fire.
When it gets to 75C+ it is ready
After CookingWrap in foil and retire. Don't eat it it will be tough and salty.
Wait for about 2 to 4 days for it to get to properly mature. Then it is good to eat.
I find that if I slice it very thin, it is the best.
Post a Comment