Recipes by Borniak

Recipes by Borniak

Smoked and Poached Pork Loin with Delicate Aroma

This recipe is a traditional method for preparing pork loin, which includes marinating the meat in a brine with aromatic spices, then smoking to achieve a deep flavor, and poaching to ensure the right tenderness and juiciness. This process guarantees a rich and complex aroma, perfect for lovers of refined meat dishes.

INGREDIENTS

    • 1.5 kg pork loin

    Brine:

    • 1.2 liters of water
    • 80 g of curing salt
    • 10 allspice berries
    • 10 bay leaves
    • 10 black peppercorns
    • 2 tablespoons of crushed marjoram
    • 5 cloves of garlic

    Poaching:

    • 5 bay leaves
    • 10 allspice berries
    • 15 mixed peppercorns

TOOLS

RECIPE

Brine:

  1. Pour 1.2 liters of water into a large pot.
  2. Add 80 g of curing salt, 10 allspice berries, 10 bay leaves, 10 black peppercorns, and 2 tablespoons of crushed marjoram to the water.
  3. Cook on low heat for 15 minutes.
  4. After cooking, cool the brine.
  5. Add 5 thinly sliced garlic cloves to the brine and then mix. *Crushed marjoram – rub in your hands to release the essential oils.

Marinating:

  1. Place the meat in the cooled brine, ensuring it is completely covered*.
  2. Store the meat in the brine in a cold place at about 5°C for 4 days**. Turn the meat twice a day.

*If you do not have a suitable container, you can use a zip-lock bag.

**If you do not have a suitable place, you can store it in the refrigerator.

Smoking:

  1. Remove the meat from the brine and dry it with a paper towel.
  2. Wrap the meat in a meat netting or tie it with butcher’s twine.
  3. Place the meat in the smoker, then set the temperature to 30°C and turn on the dehydrator for two hours*.
  4. After two hours, turn on the smoke generator and smoke the meat for 4 hours at 60°C.
  5. After the smoking process, allow the meat to cool.

* Before turning on the smoke, ensure the meat is properly dried; it should be dry to the touch.

Poaching:

  1. Prepare a suitable pot for poaching the pork loin.
  2. In the pot, boil enough water to cover the pork loin once it is inserted.
  3. Prepare the spices for poaching with herbs and add them to the water. Heat for a few minutes, keeping the temperature between 80-90°C, avoiding boiling.
  4. Place the meat in the water and poach for 40 minutes.
  5. Once the meat reaches an internal temperature of 68°C, remove it and allow it to cool. You can use a meat thermometer to monitor the temperature.

Enjoy your meal!

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Frequently Asked Questions

We hope to inform you as best as possible about the (im)possibilities of our smoker ovens. Do you have pressing questions that are not listed here? Please contact us!

Most classic smokers still work with charcoal and briskets to provide a less constant release of smoke. The inside of the smokers are also often made of plastic. And that makes a big difference compared to the Borniak smokers. The Borniak smokers are well insulated, so you can also smoke at -5 or -10 degrees Celsius. On the other hand, the Borniak smoker retains more and better heat because of the stainless steel interior. Let’s be honest, because of these great advantages we may be more expensive to purchase, but you will have a quality oven at home. Over the past 10 years, Borniak has mainly focused on the quality and further development of the oven and we are happy to continue this!

Of course! The great thing about a smoke machine is that you don’t have to be a star chef to use a smoker. Every hobby chef can use the standard smoker, but for the professional chef we recommend the larger models!

If you want to get started with your new smoker, you need smoke moth! You can’t actually smoke without a smoke moth. The effect of the smoke moth is therefore great. Here you can give your dish a unique or personal touch with the different flavors. This way you can experiment yourself with our recipes and different wood or fruit chips. 

We have five types of fruit chips and four types of wood chips. Did you know that you will receive a standard smoke moth from us as a gift when you purchase a smoker? This way you can start smoking right away! news.  

After the smoker has been delivered to your home, you can place it in the desired location, for example in the outdoor kitchen. To get started with your new acquisition, you need at least one power point. The power cord of the Borniak smoker is approximately 150 cm long, so you may need an extension cord to get the smoker in the right place. Once the oven is ready, you can start smoking! Then follow the next steps;

  • When you have chosen a tasty dish, fill the smoke generator with the desired type of smoke moth/flavor.
  • You place the meat, fish, poultry, snack, vegetables or fruit in the smoker.
  • You then set the smoker to the desired temperature via the digital control panel. Good to know; We also have smokers with a timer, where you can set the time for smoking, heating your meal(s) and even the ventilation of the smoker. 
  • When the time has expired you can remove your dish from the smoker; enjoy your meal!