Smoked back bacon

Prepare the brine
In a large food‑safe container (plastic or stainless steel), combine the cold water with all brine ingredients. Stir until fully dissolved. To succeed with your brine, consult Maître Fumeur’s article.

Submerge the pork
Place the pork loin in the brine, ensuring it is completely submerged. Use a clean weight if necessary.

Brine
Cover and refrigerate for 14 days to allow flavors to fully develop.

Rinse and dry
Remove the pork from the brine, rinse thoroughly under cold water, and pat dry with paper towels.

Smoke
Preheat the smoker to 225 °F using a mild wood such as maple or apple. Smoke for 2 to 3 hours, until the internal temperature reaches 142 °F.

This temperature preserves moisture in the lean pork loin, which will finish cooking later in the pan.

Slice and serve
Chill completely before slicing into ½ cm slices. Pan‑fry over medium heat and enjoy in your favorite dishes, from breakfasts to classic BLT sandwiches.