Cold Smoked Seal Loin

• 8 seal loins, trimmed of all fat

For the brine:

• 8 litres water
• 2 cups apple cider
• 1 cup apple cider vinegar
• 2 cups salt
• 2 cups brown sugar
• 6 Bay leaves
• Bunch fresh thyme

Dry spice:

• 3 TBS black peppercorns
• 3 TBS mustard seed
• 5 TBS coriander seed
• 3 TBS fennel seed
• 1 TBS dried chilies

1. Combine all and bring to simmer. While brine is heating, dry roast the dry spices.
2. Add the dry spices to simmering brine and continue to simmer for 1.5 hours. Cool.
3. Cover loins with brine in non-reactive container and leave in refrigerator approximately 12-16 hours.
4. Remove from brine, pat dry and leave in refrigerator for further 6 hours on drying rack, uncovered.
5. Cold smoke, six to eight hours. Wood of choice – I like alder.
6. 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.

• 100% Canadian Wild Game Meat
• Certified Smarter Seafood
• Excellent source of protein (23%) and low in fat (2%).
• Very nutritious: high in iron, zinc, magnesium and vitamin B12.
• All natural, wild game meat with no antibiotics or growth hormones.

Source : Todd Perrin’s Cold Smoked Seal Loin available on the Canadian Sealers Association Website: https://www.sealharvest.ca/recipes-2/