Making a delicious pork loin at home is much easier than making sausage and, believe me, almost anyone can do it. You need the bare minimum of equipment. Do not be upset if you do not have the opportunity to smoke, because even without smoking, by correctly repeating the recipe and technology, you will get a very tasty product that will please your family, friends and guests more than once. Ingredients: 1. Pork loin (pork loin) 2. Nitrite salt - 20g / kg 3. Sugar - 5g / kg 4. Water - 10% of the weight of the meat Technology: Boil and cool the water, mix salt and sugar in it. Rinse the loin and wipe dry. In a clean deep container, inject the meat from all sides with an injector or a regular medical syringe of large volume, it is desirable to inject evenly in the very center of the piece. The brine will flow out, it can be taken back into the syringe from the bottom of the container and injected into the meat. A small amount of brine 10-15 ml can remain at the bottom, and the meat will lie in it for 10-15 days in the refrigerator at +2-4C. It is advisable to turn the meat over every 2 days, absorbing the brine at the bottom of the container. The longer it is salted, the richer the taste will be. After 10-15 days, take out the piece and, without wiping, stretch a molding net with a diameter of 100-150 mm depending on the size of the piece or jute twine to give it an even round shape. Then you can roll it in not very spicy spices (paprika, dried tomatoes, a little hops-suneli, etc.), but I like it without them. Before heat treatment in the oven, keep the piece at room temperature for 3-4 hours. Heat treatment: Roasting at 90C until 55C in the center of the piece Boiling with boiling water in a tray at 80C until 68C in the center of the piece Cooling: For 12 hours at a temperature of +2-4C Smoking: With cold thick smoke +28-35C for 5-6 hours. You can initially roast not in the oven, but in a smokehouse with smoke at 90C up to 55C inside, then boil in water at 80C until done. After smoking, hang the product in a cool place for 3-4 days to saturate with smoke substances and develop flavor. -------------------------------------------------------------------------------------------------------------------------------- Come visit, subscribe: My Instagram: / kolboboss or @kolboboss Vkontakte group: https://vk.com/domkolbasa -------------------------------------------------------------------------------------------------------------------------------- My chamber for dry-curing: • Chamber for dry-curing. My climate chamber. Dry-cured and dry-smoked meat products: • Dry-cured and dry-smoked meat products Cooked sausages and wieners: • Cooked sausages and wieners Cooked-smoked sausages: • Cooked-smoked sausages Author's products: • Author's sausages Theory and reviews: • Theory and reviews Products WITHOUT PORK: • WITHOUT PORK If you want to support the channel: Yandex.Money: 4100110095479273 or https://money.yandex.ru/to/4100110095... WebMoney: P183294352859 Z548269154900 AB: 4779 6426 9238 0702 (Ursul Maksim Sergeevich) Thank you!