Polędwica (Polish smoked pork loin)

Instructions

1. In a pot, bring the water to a boil with the salt, sugar, crushed garlic, juniper, bay leaf, peppercorns and paprika. Let it cool completely.
2. Place the loin in an airtight container and cover it with the cold brine. Refrigerate for 3 days, turning it each day.
3. Drain the meat and dry it thoroughly with paper towels. Let it rest 1 hour in cool air so a skin forms.
4. For smoking, place the damp chips at the bottom of a smoker or a pot over medium heat, then set a rack with the loin on top. Cover and smoke for 40 minutes over low heat.
5. If you prefer to cook it, finish the loin in the oven at 150 °C for 30 to 40 minutes until it reaches 70 °C at the center on a thermometer.
6. Let it cool completely before slicing, ideally the next day, for clean slices.