Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 100 grams Kosher salt, 50 grams light brown sugar, 30 grams unsweetened tamarind paste, 1 tablespoon yellow mustard seeds, 1 teaspoon black peppercorns, 1 teaspoon juniper berries, 3 bay leaves, and 1 teaspoon garlic powder in a medium bowl, mixing them thoroughly to create the curing rub.

2. 2

   Rub the entire 1.5 kilograms pork loin roast generously with the prepared curing mixture, ensuring even coverage on all surfaces, and then place it into a large non-reactive container or a heavy-duty zip-top bag.

3. 3

   Refrigerate the cured pork loin for 5 days, making sure to turn it over once every 24 hours to redistribute the curing agents and ensure uniform flavor development.

4. 4

   After the curing period, thoroughly rinse the 1.5 kilograms pork loin roast under cold running water to remove any excess curing mixture from its surface, and then completely pat it dry with clean paper towels.

5. 5

   Return the dried pork loin to the refrigerator, allowing it to air-dry uncovered for 24 hours, which will form a slightly tacky pellicle on its exterior essential for optimal smoke adherence.

6. 6

   Preheat your smoker to a stable temperature of 120 degrees Celsius (250 degrees Fahrenheit) and then place the 1.5 kilograms pork loin inside, smoking it with apple or beechwood chips until its internal temperature reaches 63 degrees Celsius (145 degrees Fahrenheit).

7. 7

   Carefully remove the smoked pork loin from the smoker once it reaches the target internal temperature and let it rest undisturbed on a cutting board for 15 minutes to allow the juices to redistribute before thinly slicing and serving.