SafePlates

Ingredients

• 2 lbs (900g) pork loin, boneless
• 1/4 cup (60g) kosher salt
• 2 tbsp (25g) sugar
• 1 tbsp (7g) black pepper, freshly ground
• 1 tbsp (7g) paprika (optional, for color)
• 4 cloves garlic, minced
• 1 tsp (5g) coriander seeds, crushed
• 1 tsp (5g) dried thyme
• 1/2 tsp (2g) ground allspice
• 1/2 cup (120ml) cold water
• Wood chips for smoking (apple, cherry, or hickory recommended)

Instructions

1. Rinse the pork loin under cold water and pat dry with paper towels.
2. In a bowl, mix together the kosher salt, sugar, black pepper, paprika (if using), minced garlic, crushed coriander seeds, dried thyme, and ground allspice.
3. Rub the spice mixture evenly over the entire surface of the pork loin.
4. Place the pork loin in a large resealable plastic bag or a non-reactive container. Pour in the cold water, seal, and refrigerate for 24-48 hours to cure, turning the pork occasionally to ensure even curing.
5. After curing, remove the pork loin from the bag or container. Rinse off any excess spices under cold water and pat the meat dry thoroughly with paper towels.
6. Place the pork loin on a rack and let it air-dry in the refrigerator, uncovered, for 2-4 hours. This helps form a tacky surface (pellicle) for better smoke adherence.
7. Prepare your smoker or grill for indirect smoking and preheat to 180°F (82°C). Add your preferred wood chips according to the manufacturer's instructions.
8. Place the pork loin on the smoker rack. Smoke for 2-3 hours, or until the internal temperature of the pork reaches 150°F (65°C).
9. Remove the smoked pork loin from the smoker and let it rest at room temperature for 30 minutes before slicing.
10. Slice the pork loin thinly and serve as an appetizer, on sandwiches, or as part of a charcuterie board.

Tip

For the best flavor and texture, let the smoked pork loin rest in the refrigerator overnight before slicing. Serve with fresh bread, pickles, and mustard.