1 Gallon/4 liters of water
350 grams Koshar Salt
225 grams of sugar
42 grams of pink salt
1 large batch of Sage
1 large batch of Thyme
2 garlic gloves peeled and smashed
Combined all ingredients into large pot and bring to a simmer stirring to dissolve the salts and sugar. Remove from heat and chill prior to placing loin into brine.
I took a two gallon zip lock bag and placed brine and loin in. This recipe calls for a 48 hour brining. I am assuming you can let go longer but the salt may become over powering. After 48 hours remove loin from brine rinse under cold water and pat dry place on a rack and chill for 12 to 24 hours.
Hot Smoke until an internal temp of 150 degrees.
This recipe was taken from Charcuterie: The craft of salting, smoking, and curing by This recipe was taken from Charcuterie: The craft of salting, smoking, and curing by Michael Ruhlman and Brian Polcyn
Will post pics as I go, interested to hear some comments on the curing time only being 48 hours? Most guys here seem to go at least 6 days.