All photos by Mark Shore
1 1/2 gallons of water
1 pound of light brown sugar
1 cup of white sugar
1 1/2 cups of Kosher Salt
1 cup of dark Maple syrup
6 bay leaves
4 tablespoons of peppercorns
6 sprigs of fresh rosemary
6 sprigs of fresh thyme
6 sprigs of fresh Sage
12 cloves of smashed garlic
1/4 cup of Prague pink #1 (DO NOT
OVERDUE WITH PRAGUE #1)
Bring all ingredients to a low boil.
Once boiled turn off and let cool. Once cool refrigerate. Do not use the brine
Next get your pork loin trimmed up
and cut to manageable size pieces. This batch was for about 20 pounds finished
Submerge all loin pieces into the
brine. Use plastic or stainless container. Something that is non-reactive to the brine.
Now patience comes in. Brine for
minimum of 5 days but I do for 7 days. Put a plate on top to make sure all the
pieces are completely submerged.
On the 5 to 7th day pull pieces out
of brine and rinse and pat dry with paper towels. Put on racks and back into
refrigerator for 24 hours so pork forms a pellicule that is dry to touch.
Prepare smoker. I used apple chunks
and set my SmokinTex 1500 to 200° degrees. Using temp probes on biggest piece
and smallest piece smoked to finish temp of all pieces 150° degrees internal
temp. Approximately 2 1/2 to 3 hours.