Ingredients
2 each – Pork Loin (cut in half and tied)
Brine:
2 gallons – Water
3 cups – Salt
2 cups – White Sugar
.5 cup – Pink Curing Salt
1 bunch – Thyme (sachet)
1 bunch – Sage (sachet)
10 each – Garlic Cloves (sachet)
Procedure
- Bring the brine to a boil. Remove and cool in the air-o-chill blast chiller/shock freezer.
- Once the brine is cooled, submerge the pork for 48 hours.
- Remove from the brine and pat dry.
- Place the lit Volcano Smoker inside the oven on the bottom rack.
- Set Phase 1 convection mode at 250° F (121° C)/ <30% custom vent/ half fan speed/ 30 minutes.
- Set Phase 2 combi mode at 225° F (107° C)/ 40% humidity/ probe temperature 145° F (63° C).
