Pork loin is smoked but not cooked and it has a different flavor

This Smoked Pork Loin is smoked but not cooked and it has a different flavor. Pork meat should be trichinae free.

1.	meat selection	Pork loin without bones - 4.4 lb (2 kg),	salt sugar Cure # 1 water (0.9	80 g 6 g 10 g 0.9 liter	2.82oz 0.2 oz 0.35oz 1 qt	4 Tbs. 1 tsp. 2 tsp.
	ingredients
2.	curing	Wet cure method. Mix all ingredients with cold water. Using a needle syringe, spray pump the loin to 3 - 4 % of it's green weight. That means you are taking the amount of brine that equals 3 - 4 % of the loin meat weight. In this case 60 - 80 g (2.1 - 2.8 oz) or 1/3 cup. That should require about 4-5 injections. The loin then is placed in the leftover brine and placed in a refrigerator for 24 hours. After curing is done test it. If too salty rinse it in cold water.
3.	grinding	none
4.	mixing	none
5.	stuffing	none
6.	drying	Let it drain and dry out for 6 - 8 hours
7.	smoking	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. Smoke for 1-1.5 hour at 122º- 140º F, (50º - 60º C) until golden color is obtained. You can smoke it with colder smoke.
8.	cooking	none
9.	cooling	Cool down to 42º F, (6º C)
10.	storing	in refrigerator
	notes	This is not cooked product so read Trichinae first. It has different flavor and many people love it. If you prefer to cook it: Increase smokehouse temperature to 185º F (85º C) for 10-20 min and start baking. Then lower temperature to 167º F, (75º C) and continue baking until the meat's internal temperature reaches 154º -158 F, (68º -70º C). The entire baking process should take 0.5-2.5 hours. Then cool it down.