Cold-Smoked Pork Loin
Pork loin is dry-cured with a classic curing mix and then cold-smoked over beechwood. The result is a finely smoky, tender meat with an intense aroma. Ideal as cold cuts or to refine dishes.
Ingredients(for 1 kg)
Instructions
Preparation
30 minutesRemove sinew and silver skin from the pork loin. Mix all curing ingredients together and rub the meat generously with the mixture.
Curing
4-5 daysVacuum seal the meat or wrap tightly in plastic wrap and cure in the refrigerator at 4-6 °C. Turn daily.
Resting/Equalizing
12 hoursRinse the meat, pat dry and place on a rack to air-dry at cool room temperature until the surface is slightly tacky (pellicle forms).
Cold Smoking
3x8 hoursCold-smoke the pork loin at 15-25 °C with beechwood. Allow the meat to rest at least 8 hours between smoking sessions. Total smoking time: 3 sessions of 8 hours each.
Pro Tip
For an even result, turn the meat daily and massage the released brine back in. The smoking temperature should not exceed 25 °C.
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