Salmon-Style Pork Loin
Salmon-Style Pork Loin
Feb 21, 2024
By
Borniak
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Salmon-style pork loin is a unique homemade delicacy that impresses with its richness of flavor and aroma. It is perfect for preparing exquisite sandwiches and a variety of rolls.
INGREDIENTS
- 1.5 kg boneless pork loin
- 800 ml water
- 80 g curing salt
- 15 bay leaves
- 20 allspice berries
- 10 cloves of garlic
- 2 tablespoons of ground marjoram
TOOLS
- Syringe for injecting meat
RECIPE
Brine Preparation:
- Pour 800 ml (0.8 l) of water into a large pot.
- Add bay leaves, allspice, marjoram, and half of the garlic cloves, mixing the ingredients.
- Bring to a boil and cook for 15 minutes, then set aside to cool.
- To the cooled brine, add curing salt, mixing until dissolved. Add peeled and crushed garlic cloves.
Marinating:
- Using a syringe with a large needle, inject the meat evenly with the brine in eight places.
- Place the meat in a container and cover with the remaining brine, ensuring it is completely submerged*.
- Store the meat in a cool place at about 5°C (41°F) for 5 days**, turning twice a day.
*If you do not have a suitable container, you can use a zip-lock bag.
**If you do not have a suitable place, you can put it in the refrigerator.
Smoking:
- After 5 days of marinating, rinse the pork loin with cold water and pat dry with paper towels.
- Place the meat in the smoker, set the temperature to 30°C (86°F), and dry for 3 hours*.
- Then turn on the smoke generator and smoke the meat for 5 hours at 50°C (122°F).
- After smoking, remove the meat and allow it to cool.
*Before turning on the smoke, make sure the meat is properly dried, it should be dry to the touch.
Enjoy the unique taste of salmon-style pork loin, which impresses not only with its appearance but also with its depth of flavor!