Roasting and smoking process. This is a very important part of cooking. This time, our goal is to make a uniformly cooked meat, without any crust. The oven temperature should be between 80° and 90° C. Will you produce any smoke or not – it is your choice. Roast until the temperature inside the meat will be 60° - 62° C. This is the case when it is necessary to use needle thermometer. Overall cooking time can be as long as 6 hours, before proper temperature will be reached. That is why it is necessary to check it by thermometer to avoid any serious mistakes. Remove meat from the oven (or smoker).
To make hot smoked pork loin you need to have following ingredients:
Mix all spices, salt and sugar together. Please refer to the instructions on the nitrate salt package. Trim pork loin to remove all inaccurate bits. 
Cover meat with salt and spice mix and vacuum pack it. If you do not have vacuum packer, it is possible to use few bags, or cling film, but wrap well to avoid any air left around the meat. Refrigerate this meat for at least 7-10 days to make sure that meat is uniformly salted through.
Chill down meat before slicing. It is ideal to keep it overnight in the fridge to redistribute the moisture and aroma in the meat. 
How to smoke pork shank at home, oriental styleThis is not real smoked pork shank, but this is a very similar in the taste and aroma to the hot smoked shank. Furthermore, the style of cooking, ...