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similar recipes:
bacon, Canadian bacon
Timeprep 1:30 total 4 days Yield
Ingredients
Brine
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Instructions
Clean the pork loin. Cut the silver skin off the outside of the pork loin. Portion it into smaller pieces, about 4 inches in length.
Bring all of the brine ingredients to a boil, reduce the heat and simmer for 5 minutes. Cool and reserve.
When brine is cool, fully cover the pork in the bring. Refrigerate for 36 hours. Remove from brine and let dry uncovered in the refrigerator for 12 to 24 hours.
Hot smoke the pork loin until it reaches and internal temperature of 155F.
Author's Comments
Courtesy of Chef Ben Bettinger from Beaker and Flask in Portland, Oregon.