First, the meat needs to be brined.

I always use a mixture of 1/3 coarse salt, 1/3 nitrite salt, and 1/3 sugar, along with a bit of pepper, for my brining.

Whether you use a brine solution or dry salting, I don't find a big difference, so I typically use dry salting.

Put all the ingredients in a bowl and mix well to ensure even distribution.

Place the meat in the bowl and massage the mixture well into the meat.

Put the meat in a bag and vacuum-seal it. I typically vacuum-seal the meat to avoid having to turn the bag 1 - 2 times a day, which you normally would have to do. And it also prevents the "fear" of meat juices leaking out and messing up my fridge.

Place the bag in the fridge for 2 - 3 days. The longer it stays in the brine, the saltier and firmer the meat will become.

After the 2 - 3 days, take the meat out of the bag and rinse it thoroughly under cold water to remove the salt.

Dry the meat well. Now it's time to smoke it. I always cold-smoke because I think it gives the best result.

Vacuum-seal the meat in smoke 'n' dry bags.

Place an aluminum tray in your grill.

Pour sawdust into the aluminum tray. The sawdust should be dried in the oven beforehand at 100 degrees Celsius (212 degrees Fahrenheit) for 1 - 2 hours. It needs to be dried first to ensure it doesn't go out during smoking.

Place the sawdust in the aluminum tray. It should be arranged in a thick/high layer in a U-shape.

Pour a teaspoon of alcohol into one end of the U and light it.

Let it burn for 30 - 60 seconds, then blow it out. Now you’re ready.

Place the grill grate on top and place the vacuum-sealed meat on the grate.

Put the lid on the grill. Typically, I smoke for 1 - 3 consecutive nights, setting it up before I go to bed. Then I put it in the fridge when I get up the next morning. If it's cold outside, I usually smoke during the day. You can, of course, also use your smoking oven if you have one, and you can also use smokepins.

After smoking, place the meat in the fridge on a rack to "dry/age" for 1 - 4 weeks, depending on how firm you want it.

Bon appétit!