Smoked and Poached Pork Loin with Delicate Aroma
Smoked and Poached Pork Loin with Delicate Aroma
Feb 18, 2024
By
Borniak
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This recipe is a traditional method for preparing pork loin, which includes marinating the meat in a brine with aromatic spices, then smoking to achieve a deep flavor, and poaching to ensure the right tenderness and juiciness. This process guarantees a rich and complex aroma, perfect for lovers of refined meat dishes.
INGREDIENTS
- 1.5 kg pork loin
Brine:
- 1.2 liters of water
- 80 g of curing salt
- 10 allspice berries
- 10 bay leaves
- 10 black peppercorns
- 2 tablespoons of crushed marjoram
- 5 cloves of garlic
Poaching:
- 5 bay leaves
- 10 allspice berries
- 15 mixed peppercorns
TOOLS
- Smoking net or smoking twine
RECIPE
Brine:
- Pour 1.2 liters of water into a large pot.
- Add 80 g of curing salt, 10 allspice berries, 10 bay leaves, 10 black peppercorns, and 2 tablespoons of crushed marjoram to the water.
- Cook on low heat for 15 minutes.
- After cooking, cool the brine.
- Add 5 thinly sliced garlic cloves to the brine and then mix. *Crushed marjoram - rub in your hands to release the essential oils.
Marinating:
- Place the meat in the cooled brine, ensuring it is completely covered*.
- Store the meat in the brine in a cold place at about 5°C for 4 days**. Turn the meat 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 store it in the refrigerator.
Smoking:
- Remove the meat from the brine and dry it with a paper towel.
- Wrap the meat in a meat netting or tie it with butcher’s twine.
- Place the meat in the smoker, then set the temperature to 30°C and turn on the dehydrator for two hours*.
- After two hours, turn on the smoke generator and smoke the meat for 4 hours at 60°C.
- After the smoking process, allow the meat to cool.
* Before turning on the smoke, ensure the meat is properly dried; it should be dry to the touch.
Poaching:
- Prepare a suitable pot for poaching the pork loin.
- In the pot, boil enough water to cover the pork loin once it is inserted.
- Prepare the spices for poaching with herbs and add them to the water. Heat for a few minutes, keeping the temperature between 80-90°C, avoiding boiling.
- Place the meat in the water and poach for 40 minutes.
- Once the meat reaches an internal temperature of 68°C, remove it and allow it to cool. You can use a meat thermometer to monitor the temperature.
Enjoy your meal!