For a 4 Lbs. loin:
1 Gallon water
1 1/2 cups kosher salt
1 cup sugar
1 1/2 oz pink salt (42 grams) also called cure No. 1
1 large bunch fresh sage
1 bunch fresh thyme
2 garlic cloves, peeled and bruised
Combine all ingredients except loin; simmer until all has been dissolved. Refrigerate until cold.
Place loin in the cure, weight it until submerged, and cured for 2 days.
Remove and rinse the loin, discarding the cure. Dry with towels. Place on a tray and refrigerate, 12 to 24 hours.
Smoke at 180 degrees F, until internal temp hits 150 degrees F, 2 to 3 hours.
Keeps in fridge for 10 days (longer if vacuum packed) and freezes well. It fries up nicely in short order at 1/8” thickness.