2 Smoked Pork Loin
Makes about 16 pounds (about 80 percent of raw weight)
Ingredients
3 Boneless pork Loins (about 7 pounds each)
1 Brine preparation
Steps
- Cut the roasts in half if desired; tie or net them.
- Weigh each pork loin roast individually and inject with brine equal to 10 percent of its weight. Place them in a plastic or stainless-steel container.
- Pour enough brine over the pork loin roasts to submerge them. Use a plate or plastic wrap to keep them completely below the surface. Cure the pork loin under refrigeration for 3 days.
- Rinse the pork loin roasts in cool water and soak in fresh water for 1 hour; blot dry. Air-dry uncovered under refrigeration for at lease 16 hours.
- Hot smoke at 185°F to an internal temperature of 150°F, or about 4 hours.
- The pork loins are now ready for slicing and serving. They can be held, covered, under refrigeration for up to 2 weeks.
Canadian Bacon
Follow the steps above, except only cure for 2 days in the brine.