Smoking Recipes
Smoked and Poached Pork Loin
PAMEL Editorial
PAMEL content — excluded from competitions and rewards, including minimum recipe and author counts.
Original author / source: CLOUD AI / pub-04 — DobraKielbasa: Domowy schab wędzony — https://dobrakielbasa.pl/domowy-schab-wedzony-2/
Boneless pork loin with a herb brine, dried and smoked before poaching.
Prepare a cool brine according to the original, complete proportions; do not use a loose conversion for the curing salt.
Cure in the refrigerator according to the source instructions.
Dry the draining pork loin until a dry surface is obtained.
Smoke with warm smoke, then subject it to separate poaching to a controlled internal temperature.
The source assumes poaching in a separate vessel at 75–80°C; there is no automatic setting for the final baking PRW5.
Cure in the refrigerator according to the source instructions.
Dry the draining pork loin until a dry surface is obtained.
Smoke with warm smoke, then subject it to separate poaching to a controlled internal temperature.
The source assumes poaching in a separate vessel at 75–80°C; there is no automatic setting for the final baking PRW5.
Ingredients & preparation
Boneless pork loin
Water and curing salt — strictly according to the full source recipe and the composition of the product used
Black pepper and marjoram
Garlic, bay leaves, allspice
Process & settings
PAMEL device used: PRW5 · PRW4 · PRW · PRD3 · PRM Product Centre ↗
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