"Adapted from and with thanks to Michael Ruhlman's Charcuterie..."
INGREDIENTS
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1 gallon water
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1½ cups kosher salt
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1 cup raw sugar
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8 teaspoons pink salt
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1 cup Grade B Dark Maple Syrup
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1 bunch fresh sage
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1 tablespoon dried thyme
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2 garlic cloves, peeled and smacked with the side of a knife to lightly crush
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4 pounds boneless pork loin, excess fat removed