Step 1

Combine the water, salt, sugar, pink salt, maple syrup, sage, thyme, and garlic cloves in a stockpot. Bring to a simmer and stir to dissolve the sugar and salt. Remove from the heat and refrigerate until chilled all the way through. Trim the pork loin down to fit into two or more gallon sized resealable freezer bags. Insert the pork loin in the bags, then pour the cooled brine into the bags to cover the loins. Squeeze as much air as possible from the bags, then place the filled bags in a high-sided roasting pan and place the pan in the refrigerator for 72 hours.

Step 2

After 72 hours, drain the brine, rinse the pork loins, and place on a rack over a baking sheet. Put that back into the refrigerator for 24 hours to air dry.

Step 3

Hot smoke at 200°F over applewood chips for 2 to 3 hours, according to your smoker manufacturer's instructions, or until the internal temperature of the pork loin reaches 150°F.

Step 4

Preheat your oven to 200°F. Take the air-dried pork loin and put it in the oven still on its rack over its pan, and cook until the internal temperature reaches 150°F.

Step 5

Trim any remaining excess fat, then allow to cool to room temperature. Wrap the pork tightly and refrigerate for up to 10 days or wrap in a double layer of plastic wrap then a layer of foil and freeze for up to 6 months.