The traditional Polish way to make pork lunch meat was to condiment the meat and put it in a smoker for a whole day. In the old times every family or neighbourhood would have its own smoker and use it to smoke meat or cheese, but times changed and more people began to live in apartments instead of houses not having the possibility to have a smoker at home. Due to this, people had to adapt the old recipe to this new "apartment version" I explain in this Instructable.

With this recipe you will get the perfect traditional lunch meat, using 100% natural ingredients, and you will save up to a 60-70% on the cost of this final product.

It's pretty easy to make, any beginner could perfectly give it a try!

Step 1: Ingredients

Base ingredient:

1,5 kg Boneless Pork Loin

Condiment:

1 tbsp Sea Salt (Maldon salt)

1 tbsp Nitrite Salt a.k.a. Curing Salt or Prague Salt “sól peklowa”

1 tsp Milled Black Pepper

2 Chopped Garlic Cloves

1 tbsp Marjoram

2 tbsp Brown/Cane Sugar

1/2 tbsp Paprika

3 tbsp Olive Oil (If it's virgin oil, it's better)

For the cooking process:

3-4 Laurel Leaves

3-4 Allspice balls, also called Jamaica pepper

Step 2: Preparing the Loin

- Mix all the ingredients that compound the condiment mix and let it set for about 30 minutes so that it becomes homogeneous.

- Meanwhile, trim the fat off the loin.

- Rub the mix into all sides of the loin.

- Cover the recipient using food wrapping film and put it in the fridge.

Step 3: Macerating Process

- Keep the loin in the fridge for 72h. During the macerating process you will see how the loin releases its juices and are mixed with the condiments.

- Every 24h, turn the loin over and spread the condiment mix on it using a spoon.

Step 4: Boiling Process

- Bring to boil 2l of water along with the laurel and allspice. Then put the loin and all its juices and condiments in it. Keep it boiling for 5 minutes.

- Let it all cool for 12 hours.

- Boil it again for 5-10 minutes at low heat.

- Let it cool again.

Step 5: Preservation and Serving Suggestion

Here I leave a suggestion on how to serve the lunch meat. It's a slice of bread toasted on a pan using olive oil, with cherry tomatoes and horseradish sauce as toppings and parsley as decoration.

Preserve the lunch meat uncovered in the fridge. If you cover it, humidity will deteriorate the meat.

It lasts up to a week in perfect conditions.