Smoked Pork Loin

Ingredients

• 4 litres water
• 350gms salt
• 225 gms sugar
• 40 gms pink salt
• 1/2 bunch sage
• 2 sprigs rosemary
• 6 garlic cloves (crushed)
• 4 star anise
• 2 cinnamon sticks
• 2 kg free range pork loin

Method

Combine all the  brine ingredients in a large pot. Bring to the boil and remove from heat and refrigerate until chilled.

Add pork loin and weigh down with a plate to keep it completly submerged. Refrigerate for 48 hours.

Remove the pork from the brine, and rinse under cold water. Pat the pork dry.

Place it on a rack and set over a plate (or tray) and refrigerate uncovered for 12-24 hours.

Hot smoke the pork in a box smoker - to an internal temperature of 65°C. Allow to cool.