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1. For the Smoked Pork: Trim excess fat and silver skin. Tie the loin in 1-in. intervals. Mix together remaining ingredients except ice in large pot and bring to simmer. Stir to dissolve salt and sugar and remove from the heat. Pour over the ice and chill completely before fully submerging the pork. Brine for 8-12 hours
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2. Smoke the whole loin, no higher than 140u00b0F, for twenty minutes. Remove and vacuum seal loin in a bag and cook sous vide at 133u00b0F for 2 hours. Cool and hold pork whole until ready to slice and grill
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3. For the Green Garlic Mayo: Puree pickled mackerel and green garlic in blender, adding small amounts of water until smooth. Remove puree and fold in mayonnaise until fully combined
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4. For the Pale Ale Jelly: Bloom gelatin sheets in cold water. Heat beer and vinegar in a pot over medium heat. Once gelatin has softened, remove and squeeze excess water from sheets. Remove pot from heat and add gelatin, stirring to combine and fully dissolve. Pour liquid into a 1/4-sheet pan and chill until fully set.
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5. When jelly is set, cut into cubes and push through mesh strainer to achieve a caviar-like consistency
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6. For the Hop Oil: Blend hops, oil and parsley for 2 minutes or until green color of hops and parsley intensifies. Strain through a chinois and reserve
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7. To serve: Slice a serving portion of pork loin and grill until medium rare. Serve with Green Garlic Mayo, Pale Ale Jelly, a drizzle of Hop Oil, and top with Garnish
