Trim the excess fat off the Pork Roast if you desire.

Place the water,Bay leaf, Juniper berries and Corriander seeds and heat to a simmer.

Turn off the heat and add the salt, sugar and curing salt, stir till disolved.

Let it cool.

Place the roast in a heavy plastic storage bag, (2 if their thin) and place in a glass dish.

Add the brine after it cools and the onions and garlic. Close the bag and refrigerate for 3 days at least.

I let this one sit 2 weeks. Turn the bag frequently, every day if you remember.

Smoke the cured loin, The German's choice is beachwood. Oak or Alder is a good alternative,

I used cherry wood as it is a mild alternative. I put some of the corriander and juniper berries

on the roast. I cold smoked this for 12 hours at 120 degrees. You can also smoke this or roast it at 225 degrees for 6- 8 hours.