2 each – Pork Loin (cut in half and tied)
2 gallons – Water
3 cups – Salt
2 cups – White Sugar
.5 cup – Pink Curing Salt
1 bunch – Thyme (sachet)
1 bunch – Sage (sachet)
10 each – Garlic Cloves (sachet)
Bring the brine to a boil allow to cool in a refrigerator.
Once the brine is cooled, submerge the pork for 48 hours.
Remove from the brine and pat dry.
Place the lit Electrolux Volcano Smoker inside the Electrolux air-o-steam Touchline combi oven on the bottom rack.
Set the combi oven for convection mode at 250° F/ 30% custom vent/ half fan speed/ 30 minutes.
Next, set the combi oven to 225° F/ 40% humidity/ probe temperature 145° F.