Preparation

• Brine:
  Combine all and bring to simmer. While brine is heating, dry roast the dry spices
  
  Add all spices to simmering brine and continue to simmer for 1.5 hours. Cool.
  Cover loins with brine in non-reactive container and leave in refrigerator approximately 12-16 hours.
  Remove from brine, pat dry and leave in refrigerator for further 6 hours on drying rack, uncovered.
  Cold smoke, six to eight hours. Wood of choice – I like alder.
  Remove from smoker, and place in 500F oven for 5 minutes. Remove from oven and cool. Chill in refrigerator. Slice thinly and serve, carpaccio style.