Preparation of the pork fillet

• 1. Start by trimming the pork loin if it’s not already a pork fillet that you bought. If it’s a pork fillet, you can skip this step. However, the pork fillet might still need some cleaning of fat and small sinews, so the surface is completely clean. If it’s a pork loin you have, it should be completely trimmed of rind, fat, and sinews. It should be completely clean and neat.
  2. Mix your brine according to my instructions.
  3. Add the bay leaves to the brine. You can also use other spices like paprika, lovage, or juniper berries.
  4. Find a freezer bag and put the meat in it. You can also use a plastic container, as long as it has a lid.
  5. Now pour your brine over the meat.
  6. Tie a knot on the bag or put a lid on the container.
  7. Place it in the refrigerator. It should sit and marinate for two days, and you must remember to turn it once or twice a day so the brine is evenly distributed.
  8. Unpack the meat when the two days have passed.
  9. Rinse the meat from the excess brine.
  10. Then take a Smoke n Dry bag and put the meat in it.
  11. Vacuum-pack the bag with the meat. You can also choose to pull a meat net over the vacuum bag afterward.
  12. Place a rack on a shelf in the refrigerator and put the meat on the rack. It should stay there for another two days. This is necessary to allow the meat to stick well to the sides of the bag before smoking.
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• It’s a good idea to cold smoke at night when outdoor temperatures are lowest. The temperature must not exceed 20 degrees Celsius (68 degrees Fahrenheit).
• 1. Pour the smoking dust into the generator.
  2. Now place it at the bottom of the grill, which should be empty of charcoal.
  3. Now light the smoking dust, either at one end or both ends, and place the rack on top of the grill.
  4. Wait until the flames go out and smoke starts to form.
  5. Place the meat, still in the vacuum bag and with the potential meat net, on the rack. It’s not so important if the meat is placed directly over the cold smoke generator. You can also choose to be efficient and smoke more meat at once.
  6. Put the lid on your grill and let the meat smoke until the smoke subsides. This takes about 10 hours.
  7. Then put the meat back in the refrigerator, where it should rest until the next evening - approximately 36 hours. Then repeat the process from step 1 to the end. The meat should ideally go through 3 to 5 rounds of smoking in total, so the smoke flavor becomes really intense and delicious.