Smoked pork loin

First of all smoked pork is a perfect winter product. I would highly recommend using best meat cuts: pork loin, neck, pieces with much fat and low content of conjunctive tissues.
Smoked pork fits any snacks, sandwiches, tapas; can also be a main salad ingredient and a main dish, by the way.
It can be kept in fridge in plastic seal bag for 3−4 months and when it is well-frozen it can be kept in freezer for lifetime. At home it is possible to smoke at once up to 15 kg of meat by pieces of 1−2 kg each.
Pork loin — 1750 gr Salt — 2,5%
CUR 1 — 0,25%
Black pepper, coriander — 0,5%
Smoked red pepper, Chili and jalapeno peppers — 0,5%
Garlic (granulated) — 0,25%
The meat should be rubbed with a mixture of spices, placed in a plastic seal bag and put into fridge for 5 days. Mind you need to turn the meat upside down every day.
Later you rinse the meat with water and thoroughly dry it in the open air.
The smoking is performed on any fruit-tree sawdust.
Hot smoking over temperature limits from 40C to 90C till the temperature inside the product is 65−72C during 6 hours. Later the meat should be cooled down.
Cold smoking 3 days.
After smoking it is better to cure the meat till 15−25% of its weight is lost.
Keep in plastic seal bag.

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