Smoked and baked pork loin is one of the easiest smoked meats to make.

Smoked and Baked Pork Loin (Schab Polski Pieczony) is one of the easiest smoked meats to make. No grinding, no mixing and no stuffing involved. Pork loin can be cold or hot smoked, it can be dipped in egg yolk or cornmeal and different spices may be used.

1.	meat selection	Pork loin with bones - 4.4 lb (2 kg), Ribs should not be longer than the meat.	salt sugar Cure # 1 water (0.9	40 g 6 g 10 g 0.9 liter	1.41oz 0.2 oz 0.35oz 1 qt	2-1/4 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. The loin then is placed in the leftover brine and placed in a refrigerator for 24 hours.
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.
8.	cooking	Increase 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.
9.	cooling	Cool down to 42º F, (6º C)
10.	storing	in refrigerator