Smoked Pork Loin

Meats	Metric	US
pork loin without bone	2 kg	4.40 lb.

Ingredients per 1000g (1 kg) of meat

60° SAL brine:
water	3.8 liter (kg)	1 gal.
salt	0.72 kg	1.60 lb.
Cure #1	120 g	4.2 oz.
sugar	42 g	1.5 oz.

Instructions

1. Wet cure method. Mix all ingredients with cold water. Using a needle syringe, pump the loin to 3-4 % of its green weight. That means you are taking the amount of brine that equals 3-4% of the loin meat weight. In this case it comes to 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 1 day. If meat is not pump injected, leave it in brine for 2 days, overhauling on the second day. Loins must be covered with brine, use some kind of weight on top of them.
2. Wash the outside of the loin briefly with tap water. It is wise to taste it now and if it is too salty place in cold water (refrigerator) for a few hours. If you want it saltier, stick it back into the brine for a few hours. Let it drain and dry for 6-8 hours at room temperature. Then you can 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.
3. Preheat the smoker to 130º F(54º C) and if the loin is dry, introduce smoke with dampers 1/4 closed and smoke for 1 hour at 122-140° F (50-60° C). Increase smoking temperature to 150° F (66° C) applying smoke all the time and stop when the meat’s internal temperature reaches 142º F (61º C). Trichinae, almost non-existent in American pork, dies at 137º F(58º C).
4. Shower with cold water until the internal temperature is reduced to 110° F (44° C). Hang at room temperature for 1 hour then place in a refrigerator.

Notes