Pork Loin Cured in a Seasoned Brine Solution with Prague Powder #1. Washed and rinsed before being cooked and sliced thin. Use a Thermometer to better gauge the internal temperature. Pan fry the sliced pieces or oven bake.
Servings: 1 portions
Equipment
- 1 Large Pot
- 1 Thermometer
Ingredients
- 3-5 lbs Pork Loin
- 16 C Distilled Water
- 3/4 C Kosher Salt
- 3/4 C Sugar
- 3 Tbl Montreal Steak Seasoning
- 1 Tbl Coriander
- 1 Tbl Black Pepper
- 1 Tbl Garlic Powder
- 1 Tbl Molasses
- 1 Tbl Liquid Smoke
- 1 Tbl Pork Broth Powder
- 1 tsp Ground Bay leaves
- 2 tsp Prague Powder #1
Instructions
- Combine everything except Pork and bring to boil all ingredients mixing well to make sure everything is dissolved. Let the Brine Solution cool to room temperature.
- Trim the Excess Fat off the Pork Loin and rinse under cold water extremely well. Place the Pork In the Brine Solution. Ensuring that it is completely submerged. Place in the fridge for 14 days. Flip the meat over after 7 Days.
- When ready to cook. Empty the Pot of the Brine Solution and fill with Cold Water. Let it overflow to get rid of any extra brine. Let the Pork sit in just the water for 10 minutes.
- Rinse the Pork really well and then either Smoke or place in the Oven at 325 F for 2–3 hours or until internal temp reads 145 F. Remove and let cool. Use an oven safe thermometer to accurately measure the internal temperature.
Notes
Save the fat trimmings and freeze for other uses in the future.
Once cooked and sliced, this can be portioned and frozen. Use the same as Bacon. Place in frying pan and cook, or place in baking pan and broil until done to your liking.
It is important to use a Thermometer to better measure the internal temperature, which should reach 145 F.