Dry-Cured Smoked Pork Loin
User Reviews
5
Dry-Cured Smoked Pork Loin
Description
The Dry-Cured Smoked Pork Loin recipe starts with trimming and weighing the pork loin, then applying a dry cure mix of kosher salt, curing salt, black pepper, ground sage, and coriander, along with pressed garlic. Maple syrup is added for a touch of sweetness during the curing process. The meat is refrigerated for two weeks, allowing flavors to penetrate deeply and the texture to firm. After curing, the loin is dried and then cold smoked to finish. This process yields a well-seasoned, aromatic smoked pork with a balanced savory and slightly sweet profile.
The recipe’s methodical curing and smoking steps ensure a complex flavor and a firm yet tender texture. The use of maple syrup adds subtle sweetness complementing the savory spices. Because this is a dry cure followed by cold smoking, it requires careful temperature and time control to ensure safety and quality.
This dry-cured, smoked pork loin can be sliced thinly for charcuterie boards, sandwiches, or as an appetizer. Its concentrated flavor works well served alongside strong cheeses or pickles, enhancing any snack or meal.
According to notes, USDA recommends cooking solid pork meat to 145°F, while traditional references mention smoking to 142°F–152°F. Follow safe curing and smoking guidelines when preparing. The two-week cure is essential for optimal flavor and preservation.
Ingredients
- 1000 g pork loin boneless
For the wet cure
- 22.5 g kosher salt
- 2.5 g salt curing salt #1
- 3 g black pepper medium grind
- 1 clove garlic pressed or sliced
- 25 g maple syrup
- 1 g sage ground
- 1 g ground coriander
Instructions
- Trim the pork loin(s) of fat and silverskin. Cut in half.
- Weigh each piece in grams. Divide by 1000, then multiply each ingredient by that number. For example, if the meat weighs 1700 g, you need to multiply the ingredients specified above by 1.7. Use the US Customary measurements if you want but it may be a little more challenging.
- Combine the salt, Cure #1, black pepper, sage, and coriander in a small bowl.
- Rub the dry cure mix evenly on all sides of the pork loin. Evenly apply pressed garlic.
- Place the meat into a Ziploc or vacuum-sealer bag and drizzle maple syrup spreading it evenly over the meat. Seal and refrigerate for 14 days, flipping and massaging occasionally. If using a Ziploc bag, expel as much air as possible before sealing the bag.
- Two weeks later, remove the meat from the bags, pat dry with paper towels, and scrape off excess seasonings. Let the meat rest on a cooling rack for an hour at room temperature.
- Move the meat to the smokehouse, hang on S-hooks, and dry it without smoke at about 115F (45C) for another 30-45 minutes.
- When the surface is dry to touch, increase the temperature to 140F (60C) and smoke until the desired color is attained, at least 2 hours adn up to 4-6 hours.
- When the smoking is just about done, fill a large pot with water, heat it up to 176F. Transfer the meat to the pot, as is or packed in vacuum-sealed plastic bags or Ziploc bags, and poach, maintaining the water temperature between 167F and 176F, until the internal temperature of the meat reaches 154F, about 40-50 minutes. (See notes).
- Remove the pork loins from the pot and shower with cold water then hang at room temperature to cool down.
- Refrigerate overnight before slicing and enjoying. Store in a fridge, wrapped in butcher paper, for up to 1-2 weeks or freeze for up to 3 months. Serve sliced as thinly as you can.
Notes
- Trim fat and silverskin carefully before curing to ensure even flavor penetration.
- Use precise weights to calculate cure ingredients proportionally to your pork loin size.
- Refrigerate and turn the meat occasionally for consistent curing during the two weeks.
- After curing, pat dry and remove excess cure before cold smoking to achieve proper texture.
- Follow temperature guidelines carefully for safety; USDA suggests 145°F internal temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 59 kcal
% Daily Value*
| Calories | 59kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 9g | 18% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 26mg | 9% |
| Sodium | 424mg | 18% |
| Potassium | 161mg | 3% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 5mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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