Smoked Pork Loin

11:45 am on 3 January 2011


  • 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


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.

From Summer Noelle

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