Delicious Smoked Pork Loin Recipe – Perfect for Your Borniak Smoker!
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The Art of Making Smoked Pork Loin: A Delicious Tradition
Smoked pork loin is a delightful cold cut celebrated for its rich flavor and aroma, resulting from a thoughtful blend of spices and expert smoking techniques, particularly in a Borniak smoker. This dish is versatile, perfect for sandwiches, salads, or a sophisticated addition to a charcuterie board.
Ingredients
To create this mouthwatering smoked pork loin, you’ll need:
- 1.5 kg pork loin
- 1 liter of water
- 70 g curing salt
- 6 allspice berries
- 6 bay leaves
- 10 black peppercorns
- 5 garlic cloves (thinly sliced)
- 2 tablespoons dried marjoram
- 10 mixed peppercorns
- 3 g sugar
- 2 g crushed coriander seeds
- 6 juniper berries
Tools Required
- Borniak smoker
- Smoking net
Recipe Overview
Curing
- Prepare the Brine: Begin by boiling 1 liter of water in a pot. Add spices including allspice, bay leaves, peppercorns, marjoram, sugar, and coriander. Simmer for 15 minutes and let it cool.
- Combine Ingredients: Add thinly sliced garlic and curing salt to the cooled brine.
- Submerge the Meat: Ensure the pork loin is fully submerged in the brine and store it in the refrigerator at around 5°C for 8 days. Don’t forget to rotate the meat daily for even curing.
Smoking Process
- Prepare the Pork Loin: After curing, remove the pork loin from the brine and pat it dry.
- Smoking Setup: Place the meat into a smoking net and position it in the smoker. Set the dehydrator at 50°C and dry for 2 hours.
- Smoke the Meat: Activate the smoke generator and set the smoking temperature to 60°C. Smoke the pork loin for 4 hours until it achieves a golden-brown hue and a subtle smoky aroma.
- Poaching
- Prepare for Poaching: In a pot, combine 1 liter of water and 6 juniper berries. Heat until it reaches 80°C.
- Cook the Loin: Submerge the pork loin in the hot water and poach for 40 minutes, ensuring it reaches an internal temperature of 62°C. Once done, cool the meat in a well-ventilated area.
Key Tips for Success
- For larger cuts, consider injecting the brine into the pork to ensure thorough curing.
- Experiment with various wood types like alder or oak to develop unique flavors.
- Pair your smoked pork loin with sourdough bread, mustard, and pickles for a classic combination that accentuates its flavors.
Key Takeaways
- Curing the pork loin is crucial for flavor; ensure a balanced brine.
- The smoking process in a Borniak smoker allows for control over temperature and flavor depth.
- Proper poaching locks in moisture and enhances the texture of the pork loin.
By mastering the preparation of smoked pork loin, you’ll not only enjoy a delectable dish but also learn the fundamentals of curing and smoking meats. Give it a try and delight in this culinary tradition!
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